Sweet potatoes are grown from slips, which are cuttings from a parent vine. The slips grow best in a loose, sandy or silty soil that drains well. If sweet potatoes are grown in a rich dark soil they may discolor but are still good to eat. Transplant the slips into garden beds during June, once nighttime temperatures are consistently above 50 degrees. Transplant in the late afternoon or on an overcast day. Lay the slips on their sides with 2/3 of the slip buried a half inch under the soil. Water enough to keep the soil moist, but not saturated. Plant the slips 10 to 18 inches apart in rows that are three to four feet apart. The rows or raised bed should be elevated 4 to 8 inches above the ground level to allow the sweet potatoes room to form. Keep the cuttings watered while they are getting established. The leaves that were originally on the planted slips will dry up and fall off leaving just the vine stem. New leaves will emerge from the cuttings as the slips become established. Hoe around the vines to cultivate weeds and mulch with hay if desired. The sweet potato vines will cover the ground reaching 5 to 10 feet in length. 2
Pest Control - Deer love sweet potato leaves, so be sure your planting area is fenced if deer are a problem. A flying gold colored beetle may chew round holes in the leaves. The vines are tough and will keep growing despite insect damage. Harvesting - Sweet potatoes are dug and harvested in late September through mid October, a day or two before the first predicted frost. Most of the sweet potatoes will be just below the parent plant. Each plant can produce up to six sweet potatoes. Curing and Storing - After harvesting, dry the sweet potatoes on the ground for two or three hours. Allow them another 10 to 14 days to cure at room temperature or above, before storing the sweet potatoes at a temperature between 50 and 60 degrees F. Unlike Irish potatoes, sweet potatoes should not be kept cold in a garage, refrigerator or outbuilding. If properly cured and stored, they will keep until April. Enjoy! Vermont Community Garden Network 3
Recipe from Red Wagon Plants These are easily adapted to cooking on a grill, using a moderate to hot grill. What you need: 3-4 pounds sweet potatoes, quartered lengthwise Olive Oil Chili Powder Cumin Pepper Salt 1/2 lime, juiced How to make it: Toss all ingredients except for the lime. Place in a cast iron skillet or roasting pan and roast at 425 degrees, about 25 minutes. Toss with lime juice and adjust flavors as you like. This is excellent with pork loin or as a vegetable side dish for any Latin inspired meal. These are also amazing cold, turned into a burrito filling or a sweet potato salad when tossed with cilantro mayo. The amount of spices varies depending on your palate. 4
Recipe from Sweet Lime Cooking Studio, serves 6 sweetlimecookingstudio@gmail.com 1 12 ounce box silken tofu 1/2 cup VT maple syrup 1 tsp lemon zest 2 Tbsp fresh lemon juice, more to taste 1/2 tsp cinnamon 1/4 tsp ground ginger pinch of freshly ground cloves pinch of salt 3 cups cubed and roasted sweet potatoes 8 of your favorite brand gingersnaps (around 2" diameter in size) crushed with a rolling pin Place all of the ingredients except for the roasted sweet potatoes and gingersnaps in a food processor or blender until smooth. Add half of the roasted sweet potatoes and puree again. Transfer the mixture into a medium sized mixing bowl and beat in the remaining sweet potato with a whisk until the mixture is uniformly creamy. Add more lemon juice if you feel it needs it. Cover the mixture tightly with plastic wrap and chill for 4-6 hours. It's better if it can chill overnight, so the flavors marry well. To serve, spoon mousse into bowls and sprinkle with the gingersnap crumbs. Serve immediately. Alternatively, pipe the mousse into mini or regular sized tart shells, for individually proportioned desserts with a bit more substance. Adapted from Mollie Katzen's Vegetable Heaven 5
Recipe from Sweet Lime Cooking Studio serves 4 as main or 6 as appetizer 1 medium sized sweet potato (around 3/4 lb) 1 15 ounce can chickpeas, rinsed and drained 1 large garlic clove 2 scallions, cut into 1 inch pieces 2 tsp lightly toasted cumin seeds 1 Tbsp freshly grated ginger 1 tsp salt 2 Tbsp fresh lemon juice freshly ground black pepper to taste 6 Tbsp chickpea flour Vegetable oil for sautéing Peel and dice the sweet potato and cook in boiling water until soft - about 10 minutes. Drain well, and place in food processor. Add the rest of the ingredients except the chickpea flour and oil. Puree until smooth. The mixture will be thick, so scrape sides of the processor until all ingredients are processed evenly. Transfer mixture to a bowl and stir in the flour until thoroughly incorporated. With slightly damp hands, form into large or small patties. Place a pan over medium heat and add a bit of oil. When the oil is hot add the patties and saute until golden brown - around 8-10 minutes per side. Drizzle with lemon tahini dressing if desired - recipe follows. 1 cup tahini 3/4 cup cool water 1/2 cup fresh lemon juice 1 1/2 garlic cloves, crushed or finely minced 1 tsp ground cumin 1 pinch cayenne pepper salt to taste Pour tahini in a bowl, gradually mix in water and lemon juice until smooth and creamy. Whisk in the rest of the ingredients and salt to taste. Add additional water to achieve desired consistency Adapted from Mollie Katzen's Vegetable Heaven and Moosewood Restaurant 6
Recipe from Sweet Lime Cooking Studio, serves 4 sweetlimecookingstudio@gmail.com 2 sweet potatoes, peeled and cut into chunks 2 Tbsp olive oil 1 bunch asparagus, ends trimmed and cut into 1.5" lengths Juice of 1/2 lemon 2 Chorizo chicken sausages (Al Fresco's) halved lengthways, and sliced on an angle 2 spring onions, finely chopped 1/2 cup chopped flat leaf parsley 1 cup arugula, roughly chopped Green chili dressing 2 green chilies, seeded and finely chopped Finely grated zest and juice of one lemon 1/2 tsp sugar 1/4 cup extra virgin olive oil Preheat oven to 350 F. Mix the sweet potato and 1 Tbsp olive oil with salt and pepper on a roasting pan. Spread evenly and bake for 35-40 minutes until soft and caramelized, stirring 2-3 times. Heat the remaining oil in a heavy-based pan over medium-high heat. Add the asparagus and cook stirring, for 2-3 minutes until light golden. Season with salt, pepper and lemon juice, then place in a large bowl. Add the chorizo to the pan and cook for 3-4 minutes until browned and crisp. Drain on a paper towel. Whisk all the dressing ingredients with salt and pepper in a small bowl. Add the chorizo to the asparagus bowl, with the roasted sweet potato, spring onion, parsley and arugula. Add the dressing to the salad, toss to combine and serve immediately. Adapted from Australian delicious. magazine 7
The annual sweet potato benefit sale is a partnership between Red Wagon Plants and the Vermont Community Garden Network (VCGN). All proceeds benefit VCGN s educational programs. About the Vermont Community Garden Network: VCGN is a nonprofit organization that works with community and school groups all over Vermont to start, sustain, and grow gardens, building strong local food systems and vibrant educational sites. We provide technical assistance, training, funding, and networking opportunities for garden leaders. We envision a vibrant local food system where Vermonters of all ages and backgrounds experience the benefits of gardening and become healthier through improved diets, exercise, and positive social interactions. Learn more at www.vcgn.org, find us on Facebook at VTGardenNetwork, or call us at (802) 861-4769. About Red Wagon Plants: Red Wagon Plants is a wholesale, organic plant grower with a retail outlet in Hinesburg, Vermont. Plants are sold throughout Vermont and New Hampshire to grocery stores, garden centers, food coops, and hardware stores. Dedicated to excellent customer service and simple, wholesome growing methods. Learn more at www.redwagonplants.com. 8