My Organic Walmart sweet potatoes are starting to get to a decent eating size. The soil was still wet from the recent rain and gloves were all that was needed to get them. I only have a few vines remaining to dig.
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Not sure if this is an adequate yield..I guess I’ll need to weight it out, but I had about maybe 10-12 plants split between 3 varieties. One container is for the larger & more pristine potatoes, the other is for the more cracked and smaller pieces.
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Did you harvest your kuwahi? How did they do? I’m giving up on my grocery store “purples” I’ve grown the last many years and buying slips for next year. even though typing that makes me vomit a little. My grocery store purples just go everywhere in the ground far away and deep, it’s a total pain, and they are late producing so they don’t all size up in time. Took 5 years, but I’m ready for a change. Looking for mostly early, semi bush preferred and tubers close to under plant. Although, it seems most purples are mid and vining. I’ve made this list from sandhill if anyone can help whittle it down. Purple/purple is our favorite but also love purple/white flesh and can always use orange. I’m thinking about getting 6 different ones any others from elsewhere people recommend?
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Amish bush Puerto Rico orange
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Baker: Orange (vining)
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Beiler white
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Betty semi bush, orange
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Bugtussle: Orange
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California gold: orange
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Camote morado mid purple flesh
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Carolina bunch semi bush orange early/mid
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Carolina nugget Orange (semi bush)
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Continental red semi bush
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Copper jewel unavailable semi bush
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Delaware purple white flesh vining but great yields?
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Envy semi bush Orange unavailable
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Ginseng orange
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Goldrush red
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High orange
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Hong hong !!! Purple/white
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Korean purple do they have?
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Korean pink
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Kuwahi vining but purple/white and get
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Laceleaf semi bush
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Lilac is purple mid but vines short
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Morado purple/white mid season
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Oakleaf Orange semi bush
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Redmar semi bush orange
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Ringleys Porto Rico light orange vining
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Satsumahikari unavailable mid season vining purple white
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Shaums purple mid vining
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Taiwan red unavailable early vine purple/white
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Violetta unavailable early vine purple white
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Vietnamese orange early
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Virginia red pale orange early
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Wilma’s semi bush
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I am sending tubers of the Korean gungoguma sweet potato to Glenn so he can grow them next year. From my description, he says it is not the same as any of the others he has listed.
These are moderate vining sweet potatoes that tend to grow tubers within a foot of the plant. Production tends toward 2 to 4 per plant. Optimum spacing is 12 inches in the row with rows at 10 feet apart. Maturity is in 110 to 130 days. Production is moderate as compared for example with Georgia Jet which is an over-producer. Internal color is pale yellow with a slight orange cast. They are best baked at about 400 degrees for about 40 to 80 minutes where larger sweet potatoes take longer. Flavor is very sweet. I prefer more intense flavored food so found myself dipping them in various sauces to see what I like best. They are pretty good with French salad dressing. Butter based sauces go very well with them. They really don’t need any additional sugar.
Personal thoughts are that I like these quite a bit but be aware they are not your typical moist orange sweet potato. They are worth trialing given how different they are from most of the sweet potatoes available today.
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On your list I have grown:
Amish Bush Porto Rico
Baker
Bugtussle
California Gold
Continental Red
Delaware Purple
Oakleaf Orange
Schaums Purple
Vietnamese
The only two I’m still growing in that group are Vietnamese and Schaum’s. Vietnamese is excellent, the smoothest textured sweet potato I grow. It’s so smooth you can use it as a base in sauces or curry. It’s a hard potato though so it takes a bit longer to cook than others. I disagree with Sandhill that it’s early though. For me it takes the whole season to size up well.
Schaum’s doesn’t yield very well for me but I keep it around because it’s different than the other purple fleshed varieties I grow. It’s much sweeter and moister.
For purple skin and purple flesh, I highly recommend Purple Peru or Nam Hai. Both are very reliable. But if you want a purple variety with roots right under the plant, give Becca’s Purple a try.
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Thank you! That is really helpful. I actually prefer a dry purple flesh.
What was wrong with the oranges you tried and nixed? Do you grow an Orange now that you like? I use a ton of what grocery sells as “garnet” (theme being deep orange/red and higher moisture/sugar) and what is sold as “jewel” (pale orange skin/flesh, dryer). The sweet and smooth one I prefer not to waste space growing because it’s processed for weekly waffles. I prefer to grow the ones we roast for dinner most nights of the week, which are dryer sweet potatoes, if I’m going down the orange road.