From the Vine to Plate: A Guide to Harvesting and Storing Sweet Potatoes

As the days grow shorter and the autumn chill sets in, the time for harvesting sweet potatoes is here! Whether you're a seasoned gardener or a novice with a green thumb, understanding the intricacies of harvesting and post-harvest care for sweet potatoes is essential to ensure a bountiful and flavorful yield. In this blog, we'll delve into the art of harvesting sweet potatoes, explore the crucial steps of curing, and uncover the best methods for storing these nutrient-rich tubers to enjoy long after the harvest season.

Harvesting Sweet Potatoes:

Timing is Key

Sweet potatoes are typically ready for harvest between 90 to 120 days after planting, depending on the variety and growing conditions. The ideal time to harvest is after the vines have started to yellow and wither, indicating that the tubers have reached maturity. This is usually in late fall before the first frost. And like all crops, you can guarantee this will happen when you’re not looking!

Gently does it

To avoid damaging the delicate tubers, use a fork or shovel to gently loosen the soil around the sweet potato vines. Carefully lift the tubers from the soil, being mindful not to puncture or bruise them during the process. Sweet potatoes are sensitive to rough handling, and any damage can compromise their quality and storage life.

Harvesting by Hand

For a more delicate approach, carefully dig around the base of the plant with your hands, feeling for the tubers. Once located, gently lift them from the soil. This method requires a bit more care but is an excellent way to ensure minimal damage to the sweet potatoes and depending on how many plants you have, doesn’t take that much longer than using tools!

Post-Harvest Care:

The Curing Process

Curing is a critical post-harvest process that enhances the flavor, sweetness, and storage life of sweet potatoes. Without this step sweet potatoes are still edible, though usually a little bland. Personally, I try to cure all my potatoes, though damaged ones are cured separately and I keep a closer eye on them.

To cure your harvest:

Leave the sweet potatoes in a warm, humid place for 10 to 14 days, ideally at a temperature of 80-85°F (27-29°C) and humidity around 90% - or for those in the damp UK, a nice bench in the corner of a greenhouse will suffice.

This process allows the sweet potatoes to heal any wounds incurred during harvesting and promotes the conversion of starches into sugars, enhancing their taste.

Pre-Storage Care

After curing, it is important to properly clean and assess your sweet potato bounty. Gently brush off excess soil from the sweet potatoes and allow them to air-dry before moving on to the next step. Avoid washing them at this stage, as dampness can lead to rot during storage.

Inspect each sweet potato for signs of damage, disease, or pest infestation. Discard any tubers with soft spots, cuts, or other imperfections. Select only the healthiest specimens for long-term storage.

Editor’s Note: I am currently experimenting with curing damaged sweet potatoes i.e. slightly nibbled by woodlice or broken ends. Even if you cannot prolong the storage of damaged tubers, consider eating them sooner or possibly using them as slips for the next year.

Storage Methods:

There are numerous ways to store root vegetables, each with their pros and cons. However, it is important to find what works for you and the space you have to work with. Here’s a few of the standard ways to store sweet potatoes:

1. Root Cellar Storage:

If you have access to a root cellar, this traditional storage method is ideal for sweet potatoes. Store them in crates or boxes, layered with straw or newspaper to maintain proper humidity levels and prevent the tubers from touching each other.

2. Ventilated Containers:

For those without a root cellar, use well-ventilated containers such as mesh bags or crates. Place the sweet potatoes in a cool, dark area with good airflow to prevent moisture buildup and discourage mold or decay.

3. Room Temperature Storage:

If kept in a consistently cool room with low humidity, sweet potatoes can be stored at room temperature for several weeks. Keep them away from direct sunlight and heat sources, as these can lead to premature sprouting and spoilage.

As with all things garden related, food preparation and storage really is trial and error. For example, I forgot about some left-over sweet potatoes last year and left them in a muddy crate in the shed. Upon rediscovering them, about half were still good to eat (the muddier ones surprisingly!) and the other half were mushy or sprouted. It may take a few painful seasons of spoilage and waste to find the perfect balance in your environment. Be patient, you’ll get there!

Harvesting and caring for sweet potatoes is a rewarding endeavor that extends well beyond the growing season. With the right techniques for gentle harvesting, proper curing, and thoughtful storage, you can savor the flavors of your sweet potato harvest throughout the fall and winter months.

Need some inspiration for a hearty meal to use up those sweet potatoes? Why not try a family favourite of ours - Sticky Chicken!

Sticky Chicken with Sweet Potatoes and Veg

This fantastic one-pot dish has cemented itself in the family favourites rotation in my household. This simple recipe that the kids love to get involved in is nutritious and most importantly…tasty! Thumbs up all around!

Ingredients:

Chicken Thighs and/or Drumsticks (Average 2 pieces per person)
1 kg Sweet Potatoes
2 Pak Choi
150g Honey Approx
100ml Soy Sauce
Fresh Ginger (approx 1 inch)
2 Garlic Cloves

Method:

Preheat your oven to 160-180 degrees celsius fan.
Peel and cut up your sweet potatoes into chunks around an inch in size (smaller chunks cook faster!).
Wash your chard / pak choi/ other leafy veggies and tear into pieces.
Throw these into a dish into a beautiful mosaic if you fancy, along with anything else you can find that needs using up. Splash with a little oil and stir.
Mix together honey, soy sauce, grated ginger and garlic. Add more or ;ess honey/soy sauce to taste.
Place your chicken thighs or drumsticks on top of the sweet potatoes and spoon over the sauce - this will give your succulent potatoes and beautiful chicken skin!
Wack it in the oven for 40-50 mins, stirring the veg and turning the chicken thighs halfway. Remove from the oven once the chicken is cooked and the veg is soft. Throw it in the middle of the table with a serving spoon and dig in!

A wonderful, warm and filling dish, filled with flavour. Well requested and much loved, this staple recipe has been tweaked over the years to include other vegetables such as soft skinned squash, rainbow chard, pak choi, runner beans and even beet leaves. A perfect all-rounder recipe!