Click below to listen to my Garden Bite radio show: Sweet potato and Beauregard
A few weeks ago I shared a picture on my GardenBite facebook page of some mongo sweet potatoes that a friend brought in for me. One in particular was a giant.
‘Beauregard’ was his name, actually that’s really the name of the cultivar. And he was delicious! With a deep orange color and a red skin, Beauregard was made into sweet potato fries and we feasted on them through 2 dinners and then I diced them into my salad.
My friend also brought me ‘Covington’, another stellar sweet tater! How does he grow these monsters? Well… he bought slips from a company based in North Carolina. It’s called Scott Farms
Unlike regular potatoes, sweet potatoes are a tropical plant and like it warm. Planting in hills where the soil warms up a little faster is a good idea. Sweet potatoes need fluffy soil so add plenty of compost. At Harvest, Sweet potatoes need to be cured.
To do that, keep your harvested taters at around 85 to 90 degrees for five days. Seriously, this is flexible, some say 2 weeks, some say a couple of days. Know this, the curing initiates more flavor development. That doesn’t mean they’ll blow your mind if left to cure for months, they’ll rot!
I talked with my friend who told me that the rains we had really plumped up the sweet potatoes. I have to say the flavor was not lost in the least! You will need room for these fellas! The vines get large and watch for moles.