Old Fashioned Southern Queen Sweet Potato
By: Anonymous

About

Sweet Potatoes One of America’s oldest, most delicious and
most wholesome foods. Few plants yield a more
abundant crop... a crop that can be stored at no
cost and the taste improves with each day in
storage. Families are now growing their own
sweet potatoes for Thanksgiving, Christmas and
other special occasions. They can be grown in
every state.
Sweet potatoes are grown from rooted sprouts or “slips” produced by mature roots from the
previous year’s crop. Ideal sprouts are 6 to 8 inches long with 4 to 6 leaves and several roots. Lime
and fertilizer should be applied before tilling. As a general rule, broadcast 1.5 to 2 lbs. of 5-20-20 or
4-12-16 fertilizer or equivalent per 50 feet of row. On relatively poor or sandy soils, the rate may be
increased slightly. Plants should be spaced 1 foot apart in 3-foot rows. A starter solution of 1 lb. of
high phosphate fertilizer such as 10-52-17 or 10-50-10 in 15 gallons of water should be applied at
the rate of 1/2 pint per plant when transplanting.
Sweet potatoes are planted in late May or early June in Ohio. Yields are often highest when slips
are planted on broad ridges 8 1o 10 inches high and 12 to 18 inches wide. The soil should be
plowed deeply before planting to assure looseness. Roots tend to be odd-shaped in heavy, tight
soils. Insect and disease problems are generally not serious in Ohio provided healthy seed roots are
used. Wireworms can cause some damage if present in large numbers.
Sweet potatoes should be harvested on a warm, sunny day after the first mild frost - usually in
early October. Roots are easily damaged by severe frosts and cold soils. Vines should be cut and
removed ahead of time for easier harvest. Roots can be dug with a shovel, hoe, potato fork or potato
digger but should be handled gently at all times to prevent bruises and cuts, which lead to rotting in
storage. Roots should be allowed to dry on the soil before being placed in crates or boxes for curing.
Curing is a key factor in successful storage of sweet potatoes. Not only does curing promote
rapid healing of damaged areas, but it also increases the sugar content and improves texture. Curing
is accomplished by holding roots at 80 to 85 degrees and 90n to 95 percent relative humidity for 6 to
10 days. A simple method is to cover a stack of crates with poly film. Crates should be placed on
slats and stacked loosely to allow for ventilation. Wetting floors will increase the humidity;
however, the roots should not be wet. A portable electric heater with a fan and thermostat control
can be used to maintain an even temperature and provide air movement. A small section of the
plastic should be lifted to prevent excessive moisture.
After curing, sweet potatoes should be stored at 55 to 60 degrees and a relative humidity of 85 to
90 percent. Most varieties will keep for up to 6 months under these conditions. Temperatures below
50 degrees can cause discoloration of the flesh, internal breakdown, off flavors and decay;
temperatures above 60 degrees at high humidity stimulate sprouting and pithiness.
For small lots, some home gardeners have found that wrapping individual roots in newspaper and
stacking loosely in boxes or baskets provides satisfactory storage.
522 Ann St PIQUA
937.773.3081
2310 W St Rt 55 TROY
937.335.5550
www.andysgarden.com

Information
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