Sweet Potato
Ipomoea batatasW
e have lived in southern Texas potting solution) or damp soil, to root and
(Kerrville—where else?) and in Ari grow into a starter plant suited to transplanting
zona, and while we’ve enjoyed our days in the at about 5 inches tall.
South, we wouldn’t swap the Pacifi c North- Harvest the tubers when the leaves go yel
west summers with anyone, anywhere, except low. Dry them in the sun before storing at
to have enough consistent warmth to grow 55ºF–60ºF for 4–6 months.
sweet potatoes! Oh yes, and then there’s the issue of what
Notwithstanding this moderate temperature is the difference between a sweet potato and
drawback, I’m going to risk growing these beau- a yam?
ties next year because the process—described A yam is, in fact, a different plant genus (Di
by my new pal Stephen Albert in his Kitchen oscorea) with a somewhat similar appearance. To
Garden Grower’s Guide—sounds like such fun add to the confusion, the batatas species from
(providing one has a small greenhouse). Th e big Peru via the Caribbean is often called a yam. Th e
secret for cooler weather growth is to use what sweet potato is one of the Americas’ greatest
are called dry varieties. gifts to the world. Nutritious, delicious—surely
Stephen recommends beginning with what it is the king, or perhaps queen, of all root
he calls slips or draws or seed roots. You get these vegetables.
by putting a small sweet potato in a glass jar
half filled with water, so that one third of the
tuber remains under water. Put it in a sunny The Numbers
spot until it sprouts, keeping water at the same For each 100 g baked (3.5 oz ; ½ cup): 90 calories, 0 g
level. When the sprouts reach 6 inches, pull fat, 0 g saturated fat, 21 g carbohydrate, 2 g protein,
them off the bulb and set them in water (or a 3 g dietary fiber, 36 mg sodium
248 • GROWING AT THE SPEED OF LIFE