Sweet Potato

Sweet potatoes are grown from slips, which are rooted shoots taken from mature sweet potatoes. Gardeners generally grow sweet potatoes for two purposes: table varieties, which produce large, sweet roots for eating and storage, and ornamental or specialty types, which focus more on foliage or smaller roots. Growth habits range from compact to vigorous vining types, with longer vines typically producing larger yields when given enough space.

Sweet potatoes are extremely cold-sensitive and must be planted after all danger of frost has passed.

Zones 3–6:
Plant slips 2–4 weeks after your last frost date, once soil temperatures consistently reach 65°F or warmer.

Zones 7–9:
Plant slips in late spring to early summer when nighttime temperatures remain above 60°F.

Pro Tip: Never rush planting. Sweet potatoes planted in cold soil will stall or rot.

Soil Requirements:

pH between 6.0–6.5

Rich in compost or organic matter

Well-draining, but moisture-retentive

Fertilizer Schedule:

Before Planting:
Mix 1½ cups of HOSS Complete Organic Fertilizer per 10 ft of row

2 Weeks after planting:
Using the Hoss Fertilizer Injector, Mix 1 cup of Hoss Premium 20-20-20 Fertilizer -AND -1-2 cups of Hoss Micro-Boost Micronutrient Supplement per 20 ft. of row.

4 Weeks after planting:
Using the Hoss Fertilizer Injector, Mix 1 cup of Hoss Premium 20-20-20 Fertilizer AND 1-2 cups of Hoss Micro-Boost Micronutrient Supplement per 20 ft. row.

Harvest: Sweet potatoes are ready to harvest 90–120 days after planting, once vines begin to yellow and slow down. Harvest before the first frost, as cold temperatures can damage roots in the soil. Use a digging fork or broadfork to carefully loosen soil well outside the plant to avoid puncturing the tubers. Gently lift the roots, brush off excess soil, and handle carefully—freshly harvested sweet potatoes bruise easily and should not be washed before curing. Mow tops with a tractor mower or lawn mower a day or two before harvesting. Be careful not to mow to low and damage any potatoes.

Curing: Sweet potatoes must be cured after harvest to improve sweetness and extend storage life. Cure freshly dug, unwashed roots in a warm, humid space (around 80–85°F with high humidity) for 7–14 days to allow skins to heal and starches to convert into sugars.

Storage: After curing, move sweet potatoes to a cooler, dark location (55–60°F) with good airflow for long-term storage. Properly cured sweet potatoes can store for 6–10 months, while uncured roots should be used within a few weeks.

Preservation Tip: Proper curing is essential—uncured sweet potatoes will not store well.

• Rotate crops every 3–4 years to reduce pest pressure

• Mulch lightly to retain soil warmth and moisture

• Avoid walking on beds to prevent soil compaction

• Compost healthy vines after harvest

• Use slips from reputable sources to avoid disease