Tag: Sweet Potatoes

This Sheet Pan Honey Garlic Kielbasa Is My Favorite Easy Dinner
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This sheet pan honey garlic kielbasa recipe is one of those dinners that makes weeknights feel easier. Everything bakes together on one pan — smoky kielbasa, tender vegetables, and a simple honey garlic sauce that turns sweet and savory in the oven.

It’s the kind of meal you can toss together quickly, pop in the oven, and walk away from while it cooks. Minimal prep, minimal cleanup, and a dinner everyone loves.

A Healthy One Pan Dinner That Actually Fills You Up

We’re always on the hunt for healthy one pan dinners! We want meals that feel balanced, satisfying, and don’t leave us rummaging through the pantry an hour later. That’s exactly why we love this one pan honey garlic kielbasa and vegetables.

The mix of sweet potatoes and regular potatoes makes this meal hearty enough to truly fill you up, while the broccoli adds freshness and color. More color on your plate isn’t just good for nutrients, it also helps your brain register the meal as satisfying, so you actually feel done when dinner’s over.

Why a Sheet Pan Works Best for This Kielbasa Recipe
- Even roasting: Spreading everything out on a sheet pan allows the kielbasa and vegetables to roast instead of steam, giving you better browning and caramelization.
- Perfect texture balance: The potatoes become tender, the broccoli gets lightly crisp, and the kielbasa browns beautifully — all at the same time.
- Hands-off cooking: Once everything is on the pan and in the oven, there’s very little to manage. No stirring, no babysitting.
- Big flavor, easy cleanup: The honey garlic sauce melts and coats the sausage as it bakes, creating big flavor without extra dishes.
Ingredients You’ll Need

We wanted to keep this sheet pan sausage dinner as simple as possible, so we used all pantry staples to whip up this quick meal.
- Pork Kielbasa: Provides smoky, savory flavor and hearty protein. Because it’s already cooked, it browns beautifully in the oven while soaking up the honey garlic sauce.
- Sweet Potato: Adds natural sweetness and a tender, slightly caramelized texture that balances the savory kielbasa and garlic sauce.
- Other Potatoes: Create a hearty, filling base for the meal. They roast up golden and fluffy inside, soaking in the flavors from the sauce.
- Broccoli: Adds freshness, color, and a slightly crisp texture. Broccoli balances the richness of the sausage and sweet sauce.
- Olive Oil: Helps everything roast evenly, prevents sticking, and encourages browning on both the vegetables and kielbasa.
- Salt and Pepper: Enhances the natural flavors of the vegetables and sausage and ensures everything is well-seasoned before roasting.
- Unsalted Butter: Adds richness and depth, helping the sauce melt into a smooth, flavorful glaze as it bakes.
- Honey: Provides natural sweetness and helps the sauce caramelize slightly in the oven.
- Brown Sugar: Deepens the sweetness and adds a hint of molasses flavor, creating a more complex sweet-savory balance.
- Garlic: Delivers bold, aromatic flavor that defines the sauce and pairs perfectly with the smoky kielbasa.
- Dijon Mustard: Adds tang and subtle sharpness, cutting through the sweetness and keeping the sauce from tasting flat.
- Dried Basil: Brings a light herbal note that adds freshness and rounds out the sauce.
- Dried Oregano: Adds savory depth and a slightly earthy flavor that complements both the garlic and sausage.
What is Kielbasa?

Kielbasa is a Polish sausage that’s usually flavored with garlic. It’s either hot or cold smoked, though today you’ll find it most often hot smoked. The meat is usually cured and then has garlic and spices added to it.

PRO TIP

You don’t have to peel the sweet potatoes before roasting them. Just give them a thorough wash under warm water and pat dry before dicing them. The skin is packed with nutrients!

How to Make Sheet Pan Kielbasa

Cooking kielbasa on a sheet pan is as easy as it gets. Here are the basic steps to mastering this recipe:
1. Make the Sauce: Whisk together the honey garlic sauce in a bowl.
2. Roast the Potatoes: Oil the sheet pan and spread out the chopped potatoes in a single layer. Toss with more olive oil, salt, and pepper.
3. Roast the Kielbasa: Add the sliced kielbasa to the sheet pan and brush with all but 2 tablespoons of sauce.
4. Cook the Broccoli: Bake for 20 minutes, then add broccoli to the sheet pan and bake for another 5 to 10 minutes.
5. Serve: Brush the kielbasa with the remaining sauce just before serving. Enjoy!
Can I Use Different Veggies in This Sheet Pan Recipe?

Absolutely! You definitely don’t have to use the same veggies we did, we just loved how the Polish kielbasa sausage paired with the root vegetables. However, you could use asparagus, carrots, onions, brussel sprouts, or any other veggies you have on hand.

Can I Double This Kielbasa Recipe?

Have more mouths to feed? You can definitely double this recipe, but you’ll want to split the ingredients between two sheet pans and rotate them in the oven halfway through baking. If you try to cram the ingredients onto one sheet pan, you’ll overcrowd the pan and the veggies will steam instead of roast.

What to Serve with Kielbasa Sheet Pan Dinner

We serve this kielbasa recipe with a side salad just to freshen things up even more. Grains like rice and quinoa also pair nicely with this sheet pan dinner. But this truly is so filling on its own — and what’s the point in a one-pan dinner if you’re going to do even more work?

Storing, Reheating and Make Ahead

This sheet pan recipe is best the day it’s made, but leftovers keep in the fridge for up to 5 days. Be sure to store it in an airtight container.

To reheat it, I like to use the oven so the kielbasa gets a little crispy and caramelized again. Reheat in a 350℉ oven in a single layer on a sheet pan for 10-15 minutes. If you’re in a hurry, a quick zap in the microwave works just fine too!

You can cut the kielbasa and broccoli ahead of time and prep the sauce. You can make the sauce up to 2 or 3 days ahead of time. Just store it in the fridge until ready to use. Then when it’s time for dinner, just cube the potatoes and sweet potatoes and toss everything on the sheet pan.

If you love easy dinners with big flavor, this sheet pan honey garlic kielbasa deserves a spot in your rotation. It’s simple, flexible, and perfect for busy nights when you want something comforting without extra work. Be sure to watch the video below!

More ONE-PAN RECIPES:

Watch How Easy it is to Make this Sheet Pan Recipe…
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Preheat the oven to 400 degrees F.

Whisk together the honey garlic sauce and set aside 1-2 Tablespoons for serving.

2 Tablespoons Unsalted Butter, 2 Tablespoons Honey, 1 ½ Tablespoons Brown Sugar, 3 Cloves Garlic, ¼ teaspoon Salt, 1 Tablespoon Dijon Mustard, ½ teaspoon Dried Basil, ½ teaspoon Dried Oregano, 2 Tablespoons Olive Oil

Spread the olive oil on a baking sheet and add the two types of potatoes. Sprinkle with kosher salt and pepper and toss to coat.

1 Sweet Potato, 4 Small Potatoes, 1-2 teaspoons Kosher Salt, Pinch Black Pepper, 1 Tablespoon Olive Oil

Add the kielbasa to the pan and brush with the honey garlic sauce, leaving those 1-2 tablespoons aside. Bake for 20 minutes.

1 Pork Kielbasa

In the meantime, drizzle a little olive oil and salt and pepper on the broccoli. Add the broccoli to the sheet pan after the 20 minutes. Continue to bake for another 5-10 minutes, or until the broccoli is a vibrant green.

2 Heads Broccoli, Pinch Black Pepper, ¼ teaspoon Salt, 2 Tablespoons Olive Oil

Remove from the oven and brush the kielbasa with that remaining sauce or drizzle it all over everything and enjoy!

*We prefer to use purple potatoes, yukon gold, or baby reds.
Reheat in a 350 degree F oven for 10 minutes or until hot.

Serving: 2cup, Calories: 482kcal, Carbohydrates: 76g, Protein: 13g, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 915mg, Potassium: 1902mg, Fiber: 14g, Sugar: 22g, Vitamin A: 10096IU, Vitamin C: 307mg, Calcium: 200mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.
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Carrian Cheney

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January 6, 2026
Healthy fall dinners that bring all the cozy vibes

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Fall is the season for warm, cozy meals, but that doesn’t mean they can’t be healthy too. Using fresh, seasonal ingredients like squash, apples, and hearty greens, these recipes strike the perfect balance of flavor and nutrition. They’re wholesome, satisfying, and just right for cooler days when you want food that feels good and does good.

Spiced Sweet Potato Fries

Image Credit: Seasonal Cravings

These Spiced Sweet Potato Fries are a great addition to any weeknight meal. There’s no better way to spice up the game day festivities than to incorporate some sweet potato fries in your game day snack routine! With a decadent mixture of spices, this recipe will make your mouth water and leave you wanting more. They are full of salty spices and so easy to bake in the oven.

Get the recipe: Spiced Sweet Potato Fries

Healthy Yellow Summer Squash Casserole

Image Credit: Healthy Seasonal Recipes

This healthy yellow Summer Squash Casserole is an easy and delicious way to use up fresh yellow squash this summer! This side dish has tender sliced squash, gooey melted cheese, fresh basil, and golden breadcrumbs making it a great bet for picnics, potlucks, or any summer dinner. Plus, you can make it ahead of time and just pop it in the oven!

Get the recipe: Healthy Yellow Summer Squash Casserole

Fall Wild Rice Salad

Image Credit: Seasonal Cravings

This Fall Wild Rice Salad is as colorful as it is delicious, making it a standout on any holiday table—or even a simple weeknight dinner. It’s packed with roasted sweet potatoes, peppery arugula, and juicy grapes, all tossed together with nutty wild rice for a mix of textures and flavors that feels both fresh and hearty. Naturally gluten free, vegan, and dairy free, it’s a dish that everyone can enjoy.

Get the recipe: Fall Wild Rice Salad

Fall Harvest Cobb Salad

Image Credit: Healthy Seasonal Recipes

This Fall Harvest Cobb Salad with Cheddar Cheese, Apples and Bacon is a flavorful seasonal salad with spiced nuts and nourishing and hearty toppings. It is easy enough to make for lunch or a weeknight dinner and special enough to serve to house guests or company.

Get the recipe: Fall Harvest Cobb Salad

Instant Pot Turkey Quinoa Chili

Image Credit: Seasonal Cravings

Break out the Instant Pot for this wholesome and comforting Turkey Quinoa Chili. It’s loaded with ground turkey, protein-rich quinoa, hearty beans, and just the right blend of spices to create a cozy bowl of flavor. Perfect for busy weeknights or cold evenings, it cooks up quickly and keeps you full and satisfied. Naturally gluten free, it’s a meal you’ll want on repeat all season long.

Get the recipe: Instant Pot Turkey Quinoa Chili

Greek Salmon

Image Credit: Seasonal Cravings

This Greek Salmon recipe features tender, flaky salmon topped with a vibrant Greek salad and finished with a creamy tzatziki sauce. The combination of fresh vegetables, savory fish, and cool, tangy dressing makes it a dish that feels both light and satisfying. It’s simple, delicious, and one you’ll want to make again and again.

Get the recipe: Greek Salmon

Cabbage Soup {Low Calorie}

Image Credit: Healthy Seasonal Recipes

If you’ve ever heard of the cabbage soup diet, and thought it sounded like drudgery, that’s because you’ve never tried this Cabbage Soup! This healthy cabbage soup recipe is low in calories, coming in at only 91 calories per cup, but the best part is that it is big on flavor! The lemon, dill, garlic and touch of caraway are so delicious with the tender cabbage and hearty veggies. This high-fiber bowl of goodness is 100% meatless, and will keep you full without weighing you down.

Get the recipe: Cabbage Soup {Low Calorie}

Quinoa and Rice Stuffed Sweet Potato

Image Credit: Seasonal Cravings

These Quinoa and Rice Stuffed Sweet Potatoes are loaded with hearty grains and plenty of colorful vegetables, making them as nourishing as they are satisfying. The sweet potatoes bake up tender and naturally sweet, while the quinoa and rice mixture adds protein and texture. Packed with flavor and completely gluten free, vegan, and dairy free, they’re a wholesome meal that feels comforting yet light.

Get the recipe: Quinoa and Rice Stuffed Sweet Potato

Butternut Squash Lasagna

Image Credit: Healthy Seasonal Recipes

This Butternut Squash Lasagna is comfort food with a seasonal twist. Creamy layers of pureed squash, sweet caramelized onions, tender lasagna noodles, and plenty of melty cheese bake together into a rich, cozy dish. It’s hearty, full of flavor, and a delicious way to bring fall flavors to the dinner table.

Get the recipe: Butternut Squash Lasagna

Instant Pot Curried Pumpkin Soup

Image Credit: Seasonal Cravings

Instant Pot Curried Pumpkin Soup is rich with warm fall flavors and comes together with just a few simple ingredients. The Instant Pot makes it quick and fuss-free, so you can have a comforting meal on the table in no time. Smooth and nourishing, it’s perfect for meal prep since it reheats beautifully, and it fits gluten free, keto, Whole30, and paleo lifestyles.

Get the recipe: Instant Pot Curried Pumpkin Soup

One-Pan Chicken with Squash and Mushrooms

Image Credit: Healthy Seasonal Recipes

It takes just a single sheet pan and 15 minutes of active time to make this One Pan Chicken with Squash and Mushrooms. It is a great recipe for busy weeknight dinners. It is naturally paleo, gluten-free and grain-free.

Get the recipe: One-Pan Chicken with Squash and Mushrooms

Spiced Sweet Potato and Kale Salad

Image Credit: Seasonal Cravings

Getting bored with the same old greens? This Spiced Sweet Potato and Kale Salad is the perfect way to change things up. The roasted sweet potatoes are smoky and full of flavor, while the hearty kale and protein-packed additions make it both filling and nutritious. Fresh, colorful, and naturally gluten free, it’s a salad that feels anything but ordinary.

Get the recipe: Spiced Sweet Potato and Kale Salad

Easy Ratatouille

Image Credit: Healthy Seasonal Recipes

When I sold take-home meals at the local farmers market this Ratatouille recipe was my best seller! I made this recipe in huge batches and sold out every week! Today I am sharing all the details how to make it in just 25 minutes. Below you’ll find step-by-step photos and a video so you can get delicious results every time!

Get the recipe: 25 Minute Ratatouille

White Chicken Chili with Sweet Potatoes

Image Credit: Seasonal Cravings

This White Chicken Chili with Sweet Potatoes is hearty, spicy, and full of flavor, making it the ultimate cold-weather comfort food. Tender chicken, creamy beans, and sweet potatoes come together in a cozy bowl that’s both filling and naturally gluten free. It’s the kind of meal you’ll want to keep on repeat all season long.

Get the recipe: White Chicken Chili with Sweet Potatoes

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September 2, 2025
The Surprising Ingredient That Helped Polynesians Conquer the Pacific

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Sweet potatoes are a very versatile tuber. You can roast them. You can bake them into a pie. You can turn them into the third best type of french fry. And apparently, you can make them an integral part of colonizing Polynesian islands.

Sweet potatoes are not indigenous to Polynesia, having arisen thousands of miles away in Central and South America. Even so, the tasty root vegetable has become a staple of the islands’ cuisine. While it was known that the crop had arrived in eastern Polynesia some time after human settlement in 900 CE, and then spread westward towards New Zealand, scientists have debated exactly how and when it got there. Some evidence suggests sweet potato seeds reached the region through natural means, such as birds, wind, and sea currents. Now, new research hints that the crop’s presence was a major factor in enabling human expansion across the Polynesian islands.

A team of archaeologists, led by University of Otago professor Ian Barber, scoured the New Zealand island Te Wāhipounamu for remains of ancient kūmara, as the Maori call sweet potatoes. They found what they were looking for at Triangle Flat, an area that was once home to a Maori farming complex. In the sand, they located sweet potato granules, which they then carbon dated.

Results showed that the crop could have been planted as early as 1290 CE, over 100 years earlier than previously believed on the island, and around the same time that settlers first began colonizing the southernmost Polynesian islands. As Barber wrote in his ensuing study, published Wednesday in the journal Antiquity, the findings suggest sweet potatoes were among the first crops planted by colonizers. In fact, the availability of sweet potatoes as a crop may have been among the factors that made settling the islands possible in the first place.

The vegetable is known for its hardiness, as well as for the speed at which it grows. Polynesia is a vast network of over 1,000 islands, and settlers needed hardy crops to sustain themselves as they spread to new territories with cooler climates than those of islands nearer the equator. In a press release, Barber suggested that Polynesians may have been galvanized by the knowledge they had such a robust food source at their disposal.

“American sweet potato resilience, as bequeathed by continental evolution, may have helped motivate early migrants to cross cooler waters for southern Polynesian islands where kūmara would outperform,” he said.

There could be some greater impacts of Barber’s research. According to the International Potato Center, more than 105 million metric tons of the crop are produced globally each year, making it the world’s fifth largest crop. Climate change, however, threatens to affect production, as regions that produce a large amount of the supply could warm dramatically by 2070. Barber expressed hope that studying the spread of sweet potatoes could uncover new ways to improve the crop’s resilience. If that happens, you’ll know who to thank for saving your favorite Thanksgiving side dish.

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Adam Kovac

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September 25, 2024
What About Animal Protein and Vegetarians’ Stroke Risk? | NutritionFacts.org

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Might animal protein-induced increases in the cancer-promoting growth hormone IGF-1 help promote brain artery integrity?

In 2014, a study on stroke risk and dietary protein found that greater intake was associated with lower stroke risk and, further, that the animal protein appeared particularly protective. Might that help explain why, as shown in the graph below and at 0:31 in my video Vegetarians and Stroke Risk Factors: Animal Protein?, vegetarians were recently found to have a higher stroke rate than meat eaters?

Animal protein consumption increases the levels of a cancer-promoting growth hormone in the body known as IGF-1, insulin-like growth factor 1, which “accelerates the progression of precancerous changes to invasive lesions.” High blood concentrations are associated with increased risks of breast, colorectal, lung, and prostate cancers, potentially explaining the association between dairy milk intake and prostate cancer risk, for example. However, there are also IGF-1 receptors on blood vessels, so perhaps IGF-1 promotes cancer and brain artery integrity.

People who have strokes appear to have lower blood levels of IGF-1, but it could just be a consequence of the stroke rather than the cause. There weren’t any prospective studies over time until 2017 when researchers found that, indeed, higher IGF-1 levels were linked to a lower risk of stroke—but is it cause and effect? In mice, the answer seems to be yes, and in a petri dish, IGF-1 appears to boost the production of elastin, a stretchy protein that helps keep our arteries elastic. As you can see in the graph below and at 1:41 in my video, higher IGF-1 levels are associated with less artery stiffness, but people with acromegaly, like Andre the Giant, those with excessive levels of growth hormones like IGF-1, do not appear to have lower stroke rates, and a more recent study of dietary protein intake and risk of stroke that looked at a dozen studies of more than half a million people (compared to only seven studies with a quarter million in the previous analysis), found no association between dietary protein intake and the risk of stroke. If anything, dietary plant protein intake may decrease the risk of stroke.

However, those with high blood pressure who have low IGF-1 levels do appear to be at increased risk of developing atherosclerosis, which is the thickening of the artery walls leading up to the brain, but no such association was found in people with normal blood pressure. So, there may be “a cautionary lesson for vegans” here. Yes, a whole food, plant-based diet “can down-regulate IGF-1 activity” and may slow the human aging process, not to mention reduce the risk of some of the common cancers that plague the Western world. But, “perhaps the ‘take-home’ lesson should be that people who undertake to down-regulate IGF-1 activity [by cutting down on animal protein intake] as a pro-longevity measure should take particular care to control their blood pressure and preserve their cerebrovascular health [the health of the arteries in their brain] – in particular, they should keep salt intake relatively low while insuring an ample intake of potassium” to keep their blood pressures down. So, that means avoiding processed foods and avoiding added salt, and, in terms of potassium-rich foods, eating beans, sweet potatoes, and dark-green leafy vegetables.

Might this explain the higher stroke risk found among vegetarians? No—because dairy and egg whites are animal proteins, too. Only vegans have lower IGF-1 levels in both men and women, so low levels of IGF-1 can’t explain why higher rates of stroke were found in vegetarians. Then what is it? I think the best explanation for the mystery is something called homocysteine, which I cover next.

If you aren’t familiar with IGF-1, my videos Flashback Friday: Animal Protein Compared to Cigarette Smoking and How Not to Die from Cancer are good primers.

Beyond eating a plant-based diet, how else can we lower our blood pressure? Check out the chapter of hypertension in my book How Not to Die at your local public library.

This is the eighth video in a 12-part series on vegetarians’ stroke risk. If you missed any of the previous ones, check out the related posts below.

Coming up, we turn to what I think is actually going on:

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Michael Greger M.D. FACLM

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September 3, 2024
Weekly Meal Plan Aug 19, 2024

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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August 14, 2024
Weekly Meal Plan Aug 12, 2024

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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!

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Holly Nilsson

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August 7, 2024
How to make Sweet Potato Slips
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Sweet potatoes aren’t grown from seed – they are grown from slips. A slip is a rooted sprout from a mature sweet potato. You can order sweet potato slips online, or you can grow your own. If you’re wondering how to grow sweet potato slips, you’ve come to the right place.

Begin the process about 8-12 weeks before your planting date for sweet potatoes. Here in the low desert of Arizona, our planting window for sweet potatoes is from March – June.

How to grow sweet potato slips: Decide which method you would like to use

There are a few methods for growing sweet potato slips. I’m sharing three successful methods I’ve used.

1. The Traditional Water Method

The traditional method of making sweet potato slips is suspending the sweet potato in water. This method works, but often takes 6-8 weeks (or more) to produce slips.

Choose this method if you have plenty of time before you plant and don’t have indoor lighting. A bright window works well for this method.

Pros: Simple

Cons: Takes longer; requires frequent changing of water.

Jump to instructions for the traditional water method

2. The Indoor Soil Method

In my experience, the indoor soil method of making sweet potato slips is a much faster way to make sweet potato slips. This method usually takes around 4-6 weeks.

Choose this method if you would like slips faster, and you have bright indoor lighting available.

Pros: Quickest method

Cons: Requires indoor lighting & heat mat for best results. Must keep the soil moist. Chance for potato rotting.

Jump to the instructions for the indoor soil method

3. The Outdoor Soil Method

The outdoor soil method of making sweet potato slips works best in warm climates. This method takes 4-6 weeks once the soil is warm enough.

Choose this method if you have a long growing season and don’t want to bother with starting slips indoors.

Pros: Easiest method; does not require any upkeep if your garden is already being watered.

Cons: Soil must be warm before you begin. Areas with short-growing seasons may not have enough time to produce slips.

Jump to the instructions for the outdoor soil method

Before you begin:

The first step for all three methods is to choose a healthy organic sweet potato. Organic potatoes are less likely to be treated with a sprout inhibitor.

Do you have a sweet potato beginning to sprout in the cupboard? Perfect! Now you have a head start in whichever method for sprouting sweet potato slips you choose.

1. Traditional “water method” of making sweet potato slips

Suspend half the sweet potato in a jar of water using toothpicks.

Does it matter which half of the potato is submerged in water when making sweet potato slips? Yes, the rooting end should go in the water. Here are a few ways to determine the difference between the rooting end and the sprouting end:
- Look for small thin roots on one end. This is the rooting end.
- One end may be larger with more eyes. This is the sprouting end.
- The end of the sweet potato that tapers is typically the rooting end.
You want the bottom (rooting) half to be immersed in water and the top (sprouting) half above the jar. Roots will form in the water, and sprouts will form in the top part of the potato.

Providing warmth (a seedling warming mat or on top of the refrigerator) and light (a grow light or sunny window) will speed up the process considerably.

Keep the water level up in the jar and keep the water fresh by replacing it every week or so. Within a few weeks, roots will develop first, and then sprouts will start to form on the suspended potato.

Once several 5-6 inch sprouts have formed, see the rest of the directions below.

2. Faster “indoor soil method” of making sweet potato slips

Soil method for starting sweet potato slips
- Poke holes in the bottom of a foil pan.
- Fill foil pan with potting soil or seed starting mix.
- Moisten soil.
- Nestle sweet potatoes in soil, covering about half the potato with soil.
- Place the lid under the pan to catch any excess water coming out of the holes.
- Keep soil moist as roots and sprouts form.
Once again, providing warmth (a seedling warming mat or on top of the refrigerator) and light (a grow light or sunny window) will speed up the process considerably.

If the sweet potato becomes soft or rotten, you may need to begin again.

In about a week, if you wiggle the sweet potato, you will feel that roots are forming in the soil. Within another week or two, small sprouts will begin to grow from the top of the sweet potato. Once several sprouts have grown to 5-6 inches long, remove the slip.

You may be able to remove the slip with roots attached. If so, you can go ahead and plant. If there are no roots, go ahead to the next step.

3. “Outdoor soil method” for making sweet potato slips

Bury the sweet potato halfway in warm soil.
- Check soil temperature. Once the soil is at least 65°F (18°C), you can begin.
- Moisten soil. This is the soil thermometer I use.
- Bury the bottom (rooting half) of sweet potatoes in the soil, covering about half the potato with soil.
- Use a milk jug or cloche to warm the soil and encourage rooting and sprouting.
- Keep soil moist as roots and sprouts form.
If at any time the potato becomes soft or rotten, you may need to begin again.

Sprouts forming using the outdoor soil method of starting sweet potato slips

Within a week or two, if you wiggle the sweet potato, you will feel that roots are forming in the soil. Within another week, small sprouts should begin to grow from the top of the sweet potato.

Once several sprouts have grown to 5-6 inches long, remove the slips from the sweet potato and begin the next step.

Whichever method you choose for making sweet potato slips (the water method or either soil method), the next steps are the same:
- When sprouts are about 5-6 inches tall, remove sprouts from the sweet potato by carefully twisting off or cutting off at soil level.
- Remove lower leaves from sprouts and let “root” in a jar of water. Roots will develop quickly; you should begin to see roots in 1-2 days.
- Placing the jar on a seed germination mat for warmth and under a grow light will speed up the process of developing roots.
- Keep the water level high in the jar. Switch out the water about once a week to keep the water fresh. Discard wilted or rotten slips.
- Once roots are fully formed and several inches long, it’s time to plant.
- Plant the rooted sweet potato slips about 12-18 inches apart and 4 inches deep.
- Water newly-planted slips well.
Root slips before planting

One sweet potato will produce a dozen or more sprouts. Allow sweet potato to continue rooting and producing slips until you have as many as you (and your neighbors) need.
PLANTING GUIDE: Each month lists vegetables, fruit & herbs to plant outside & seeds to start indoors.

HARVEST GUIDE: Photos show what may be ready to harvest that month.

Planting dates are for the low desert of Arizona (zone 9b).
If this post about how to make sweet potato slips was helpful, please share it:
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Angela Judd

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June 17, 2024
Tips for a Thriving Arizona Garden in June
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If you spend time in an Arizona garden in June, bountiful harvests and stunning blooms are common at the beginning of the month. Early June fills harvest baskets as spring and warm-season crops finish up. However, it soon transitions from warm to hot weather, shifting the garden from production to survival.

June is typically the driest and one of the hottest months in the low desert of Arizona. The average monthly rainfall is just 0.12 inches, and the average temperature is 105°F (74°C). This can be a challenging month for your yard and garden as plants and trees adjust to the heat. What you do this month can help your plants survive the hot summer months ahead.

What to do in the Low Desert Arizona Garden in June

Maximize your Arizona garden’s potential in June. Learn how to navigate the challenges of hot weather and ensure your plants’ survival. Keep reading to learn which tasks to do, how much to water, what pests to expect, what to plant, and a helpful “June Garden Task Checklist“.

When you’re in the garden this month, remember to work outside in the cooler morning and evening hours and stay hydrated.

Click on the title to jump to that section and learn more about what to do during June:

“Low desert” includes elevations below 3500 ft in the Southwest, such as the Phoenix and Tucson metro areas.

Vegetable Gardening in the Low Desert Arizona Garden in June

Hot, dry temperatures affect the garden this month. Correct timing, watering, shade, and mulching are essential.
- If you haven’t already, add a thick layer (3-5 inches) of mulch to your garden beds. I use the wood chip mulch from Arizona Worm Farm.
- Harvest any remaining onions and garlic at the beginning of the month. Cure them indoors.
- Use shade cloth to provide shade for annual vegetables or plant them in areas that receive afternoon shade. I use this shade cloth.
- If your cucumbers are bitter, it might be the heat. Remove cucumber plants and plant Armenian-type cucumbers this month. They don’t get bitter.
- Warm-season bush beans finish up this month. Plant heat-loving types like asparagus beans or black-eyed peas instead.
- Once nighttime temperatures are over 75°F (24°C), tomato pollen may not be viable and new fruit may not form.¹ If fruit is slow to ripen, bring tomatoes inside once they have a flush of color to finish ripening indoors. Learn more about how to turn green tomatoes red in this blog post.
- Consider planting a cover crop in empty beds to keep soil alive over the summer. Learn more about cover crops in this article.
- Start seeds indoors for a monsoon tomato planting. Check planting lists for additional seeds to start indoors.
- Provide support for trellis-grown watermelon and cantaloupe as needed.
- Clear out squash and other warm-season plants that have stopped producing or show signs of heat stress and disease.
- Powdery mildew is common this month. Learn how to treat it in this blog post.
Amaranth

Possible Harvests This Month:

Vegetables:

Armenian Cucumbers, Butternut Squash, Pumpkins, Cucumbers, Summer Squash, Tomatoes, Eggplant, I’itoi onions, Okra, Swiss Chard, Onions, Peppers, Carrots, Mini Pumpkins, Leeks, Garlic, Beans, Tomatillos

Herbs:

Oregano, Sage, Basil, Dill Seeds, Parsley, Parsley Seeds, Rosemary, Thyme, Mint

Fruit:

Chichiquelite, Strawberries, Grapefruit, Figs, Apples, Peaches, Watermelon, Cantaloupe, Passionfruit, Grapes, Ground Cherries

(click on the link to read “How to Grow” articles about each crop)

Vegetable Watering Guidelines:
- June is often the hardest month for plants. Do not overwater or underwater this month. Both are harmful to plants.
- If you haven’t already, check the irrigation system and timer. Run the system; inspect all drips and sprinklers for leaks and proper watering.
- As temperatures heat up, annual vegetables will need more frequent watering. Water to a depth of about 8-12 inches every 2-4 days; allow the top of the soil to dry out before watering again.
- I use the garden grids from Garden in Minutes to water my raised beds. Use code Angela10 to save $10 off $100 or GITG5 to save 5 percent on any size order.
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Low Desert Arizona in June: Pests & Wildlife to Watch Out For This Month

Squash bug eggs, nymph, and adults

Pests:

Monitor squash and melon plants for squash bugs in all stages: adults, eggs, and nymphs. Keep a soapy bucket handy to drop them into. If numbers increase or get out of hand, consider pulling the plant.

Three-lined potato bugs are a common nuisance on tomatillos and ground cherries. If spotted, check plants several times a day. Keep a soapy bucket handy to drop them into. If numbers increase or get out of hand, consider pulling the plant.

Three-lined potato beetle eggs, larvae, and adult

Leaf miners on cantaloupe or other melons. Remove damaged leaves.

You may still have aphids or chrysanthemum lace bugs on sunflowers, but hopefully, beneficial insects like lacewings and ladybugs took care of them for you. If not, you can remove damaged leaves and spray them off with water.

You may see circles cut out from leaves on roses, pomegranates, and other plants. Leaf-cutter bees are responsible and use the leaves to build their nests. It’s cosmetic damage only and nothing to worry about. These solitary bees are excellent pollinators.

Damage from leaf-cutter bees
- If rollie-pollies are eating seedlings (they especially love beans) before they sprout, an effective solution is to sprinkle a small amount of this slug and snail bait when you plant. It is iron phosphate with an attractant for slugs. It’s non-toxic to worms and safe to use.
- Monitor tomato, pepper, and eggplants for tomato hornworms. If you see insect frass (droppings) or eaten leaves, look closely for hornworms. Handpick and feed to chickens.
Tomato hornworm and frass
- Spider mites are common on beans, especially in hot, dry conditions. Spray the area often with water to discourage them. If you need to treat, a combination of Safer Insect Killing Soap and Monterey Horticultural Oil can be effective. Use at sundown and then rinse the leaves well afterward to prevent burning. Follow package instructions and use sparingly– only on affected areas to prevent harming beneficial insects.
Spider mites
- Grapeleaf skeletonizers may be present on grape vines. If spotted early, you can handpick affected leaves and dispose of eggs and caterpillars. Once a large area is affected, you may need to treat it with Bt-Bacillus thuringiensis. Use only as directed and only on affected areas.
Grapeleaf skeletonizer eggs and caterpillars
- Monitor pomegranate trees for all stages of leaf-footed bugs. If spotted, daily vigilance and dropping them into a bucket of soapy water are effective solutions to this difficult pest.
Leaf-footed eggs, nymphs, and adult

Wildlife and Beneficial Insects:
- Lovebirds and lesser goldfinch are commonly seen on sunflowers this time of year. They love the seeds, and the lesser goldfinch also enjoy eating the leaves. I love watching them in the garden.
- Bees, hoverflies, wasps, lacewings, praying mantids, syrphid flies, parasitic wasps, assassin bugs, and other beneficial insects are active now.
- Gulf fritillary butterflies in all stages, swallowtail butterflies, hummingbirds
Bee on a sunflower and swallowtail butterfly

Low Desert Arizona in June: Container Gardening Tips

Put away small pots for the summer
- If possible, put small containers away until the fall. The soil from the containers can be used as mulch or added to compost.
- Move containers to areas of your yard that receive afternoon shade naturally.
- Group containers and grow bags close together for an insulating effect.
Container Watering Guidelines:
- As temperatures heat up, monitoring containers closely and watering often is crucial. You may have to water every day. If you’re not sure, use a moisture meter to check soil moisture levels.
- If containers dry out too much, the soil may become hydrophobic. When watering, check the soil to ensure water is absorbed and not repelled by hydrophobic soil.
- Add ollas to containers to help with watering during the summer. I use ollas from Growoya. For a discount, use code GROWING.
Use ollas and a moisture meter to help you with watering containers

Flower Gardening in the Low Desert Arizona Garden in June
- Plant sunflowers. Pops of yellow flowers brighten up a summer yard and attract birds. I love this branching variety.
- To extend bloom, deadhead annual warm-season flowers such as zinnias, salvia, coreopsis, gaillardia, marigold, and cosmos. Read this post to learn about flowers that love hot summers.
- Roses continue to bloom this month. Keep spent blooms deadheaded and enjoy the blooms.
- Enjoy hollyhock blooms. Save seeds to spread around your yard and share with friends. If the plants finish up, don’t pull them out. Cut stalks back to about 6 inches above the ground.
- Apply a thick layer of mulch around the base of flowers.
- If you aren’t leaving them in the soil, pull spent bulbs or corms from beds after the foliage completely dies. Store indoors and plant again in the fall.
- Pinch back zinnia plants to encourage branching.
Which Flowers Might Be Blooming This Month:

Echinacea, hollyhock, and strawflower

Lisianthus, Scabiosa, Feverfew, Sunflowers, Passionflowers, Strawflowers, Dianthus, Statice, Hollyhocks, Vanity Verbena, Rudbeckia, Salvia, Roses, Everlasting Sweet Peas, Floss-Flower, Shasta Daisy, Echinacea, Yarrow, Gazania, Gomphrena, Gaillardia, Zinnia, Skyflower, Lobelia, Dahlia, Vinca, Coleus, Dara, Aster, Carnation, Angelonia, Cosmos, Black-Eyed Susan Vine, Alyssum, Larkspur, Campanula

(click on the link to read “How to Grow” articles about each crop)

Lisianthus

Flower Watering Guidelines:

As temperatures heat up, annual flowers will need more frequent watering. Water to a depth of about 8-12 inches every 2-4 days; allow the top of the soil to dry out before watering again.

Flowers to Plant Outside & Seeds to Start Indoors Each Month in the Low Desert of Arizona.
• PLANTING GUIDE: Each month lists annual flowers and bulbs to plant outside & seeds to start indoors.
• BLOOMING GUIDE: Photos show what may be in bloom that month.

Fruit & Fruit Trees in the Low Desert Arizona Garden in June

Peach Tree
- If you haven’t already, mulch your trees well. Adding worm castings, compost, and mulch three times a year will prepare and help your trees from high summer temperatures. Learn more in this blog post.
- Peach and fig harvests continue this month. Keep fruit picked up to discourage insects and pests. Read this article for more information about how to grow peach trees.
- Pomegranates may drop some fruit this month. Read this article for more information about how to grow pomegranates.
- Anna’s apple harvests begin this month. Fruit left too long on the plant may cook! Harvest and bring indoors. Here are our favorite recipes to use Anna apples.
- Monitor grapes for harvest readiness.
- Passionfruit flowers and fruits this month.
- Shade newly-planted fruit trees to help them survive their first summer. Monitor watering closely.
Figs, grapes, and apples

Citrus:
- There will be some citrus fruit drop this month – “June Drop” – as the tree self-thins to what it can support through the summer. Adequate watering this month is important. June is typically the driest month of the year.
- Once citrus softens, it is time to remove the remaining fruit from the tree.
- Paint or wrap any trunks exposed to sunlight to protect them from damage. Any water-based paint works to paint citrus. I prefer using tree wraps over paint. It’s like wearing sunscreen versus a swim shirt. The wrap offers better protection.
“June Drop” Citrus trees self-thin and drop fruit

Fruit Watering Guidelines: ², ³

Monitor your fruit trees for signs of water stress. Leaf curling is usually the first noticeable sign. Wet the soil from the tree trunk to just past the tree’s drip line.
- Established citrus trees should be watered once every 7-14 days to a 2-3 feet depth.
- Water annual fruit and high water use vines every 2-5 days to a depth of 8-12″.
- Water established fruit trees every 7-10 days to a depth of 18-24″.
- Grape vines need deep watering every 5 days.
- Water annual fruit and high water use vines every 2-5 days to a depth of 8-12″.
Extreme Leaf Curling From Water Stress

Herb Gardening in the Low Desert Arizona Garden in June
- Keep basil cut back above two sets of leaves to encourage branching and a full plant.
- Allow bolting/flowering dill, cilantro, fennel, and parsley to remain in the garden. This is one of the best ways to attract beneficial insects to your garden; learn more in this blog post.
- Harvest perennial herbs like sage, rosemary & thyme lightly throughout the summer. Delay heavy pruning until fall.
- Harvest oregano this month. It will flower soon. Enjoy and preserve the harvest by dehydrating or freeze-drying.
Lacewing eggs on dill, parsley seeds, and basil

Herb Watering Guidelines:
- As temperatures heat up, annual herbs will need more frequent watering. Water to a depth of about 8-12 inches every 2-4 days; allow the top of the soil to dry out before watering again.
- Water desert-adapted landscape perennial herbs (like rosemary) every 7-21 days (water to a depth of 18-24″).
- Many Mediterranean herbs, such as sage, rosemary, lavender, oregano, and thyme, are more likely to die from overwatering and root rot in the summer than from underwatering. Take care not to overwater them.
Landscape Plants in the Low Desert Arizona Garden in June
- June is not the month to prune or fertilize landscape plants, trees, and shrubs. Pruning and fertilizing encourage new growth and expose new areas to damaging sunlight, which is stressful for plants when temperatures are above 100°F (38°C).
- This month, do not add plants, trees, or shrubs to your landscape.
- Palms are an exception to planting. They grow and get established best in warm soils, and June is an excellent month to plant them. Keep the roots and area around the roots hydrated to encourage growth into the surrounding soil. Support the plants until they become established to avoid disturbing the growing roots.
- Provide shade for new plantings (less than 1 year old) if they show signs of stress, and monitor the root ball to ensure it does not dry out. This blog post discusses different ways to provide shade.
- If you have any stinknet in your yard, pull it and dispose of it so the seeds do not spread or remain in your yard. Remove it carefully if the flowers are dried and the plant is dead—it will shed thousands of seeds. Bag it up in a sealed bag and throw it in the trash.
Stinknet

Landscape Watering Guidelines: ²
- Give landscape plants a long, deep soak at the beginning of the month to prepare them for June’s hot, dry weather. Water should penetrate below the recommended 2-3 foot normal depths to leach the salts that build up in root zones and recharge the dry soil.
- Desert-adapted trees, shrubs & vines every 7-21 days (water to a depth of 24-36″ trees / 18-24″ shrubs / 8-12″ vines).
- High water use trees every 7-10 days (water to a depth of 18-24″).
- High water use shrubs every 5-7 days (water to a depth of 8-12″).
- High water use vines every 2-5 days (water to a depth of 8-12″).
Dwarf Chaste Tree

Arizona Garden in June Checklist:

Download your printable copy of the June Garden Checklist:

Which Vegetables, Herbs & Fruit to Plant in the Low Desert in June

(Click the link to read “How to Grow” articles on my website.)

SEED, TRANSPLANT, OR BOTH? S = Seed / T= Transplant

Arizona Vegetable Planting Guide helps you learn when to plant vegetables in Arizona and whether to plant seeds or transplants.

With 50 vegetables listed that grow well in Arizona’s low desert, you are sure to find one to try.

Low Desert Arizona in June: Vegetable, herb & fruit seeds to start indoors

(Click the link for seed sources.)

Seed Box Labels with planting dates for vegetables and flowers

Which Flowers to Plant in the Low Desert of Arizona in June

Gomphrena

(Click the link to read “How to Grow” articles on my website.)
- Angelonia (T)
- Celosia* thru the 15th (T)
- Coleus* thru the 15th (T)
- Cosmos (S)
- Cosmos (sulfur) (S)
- Four O’Clock (S)
- Gomphrena (T)
- Portulaca / Moss Rose (ST)
- Purslane (ST)
- Rain Lily (bulb)
- Sunflower (S)
- Vinca (T)
- Zinnia (ST)
SEED, TRANSPLANT, OR BOTH? S = Seed / T= Transplant

Low Desert Arizona in June: Flower seeds to start indoors

Verbena

(Click the link for seed source.)

Vanity Verbena

If this post about low desert Arizona gardening in June was helpful, please share it:

Sources:

1 – For further reading, please refer to the original article: “University of Delaware Cooperative Extension. (2023). Key Strategies for Soybean Management.” https://sites.udel.edu/weeklycropupdate/?p=4489.

2 – For additional information on watering practices, visit: “Association of Municipal Water Users Authority. (2023). Landscaping with Style in the Arizona Desert.” https://www.amwua.org/landscaping-with-style.

3 – https://extension.arizona.edu/sites/extension.arizona.edu/files/pubs/az1151-2021%20%282%29.pdf
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Angela Judd

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May 25, 2024
SWEET POTATO COBBLER
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This Sweet Potato Cobbler is a wonderful dessert and a great way to enjoy sweet potatoes. This cobbler is great year round and one your family will love.

If you are a fan of sweet potatoes, you will love this Sweet Potato Crescent Rolls! It’s perfect for breakfast or as a dessert.

❤️WHY WE LOVE THIS RECIPE

This delicious Sweet Potato Cobbler is easy to make and one you will love! Great addition to any holiday menu and so good topped with whipped topping or ice cream. The spices added to this recipe is what makes this one really good. If you love sweet potatoes this easy dessert is for you! You can also make this dish in a 9X13 baking dish.

🍴KEY INGREDIENTS
- Sweet potatoes
- White granulated sugar
- Salt
- Ground cinnamon
- Ground nutmeg
- All-purpose flour
- Water from cooked sweet potatoes
- Butter
- Vanilla extract
- .Crust Recipe Ingredients:
- All-purpose flour
- Salt
- Butter
- Ice water
SWAPS

You can easily make this in a 9X13 if you don’t want to use an iron skillet. You can also use a premade pie crusts to save time if you like.

🍽️HOW TO MAKE

Making the crust for this recipe can be a little time-consuming, but you can easily use a premade crust if you want.

Step 1
Cover the sliced or chopped sweet potatoes with water and boil just long enough to soften. This takes about 10 minutes. They should be soft enough that you can stick a fork through them. Drain and save 1 1/2 cups of the water from boiling the sweet potatoes. In a bowl whisk together the sugar, salt, cinnamon, nutmeg and flour.

Step 2
Spray a 10 inch iron skillet with cooking spray or you could use a 9 x 13 baking dish. Dump in the cooked sweet potatoes, pour the 1 1/2 cups water over the potatoes. Mix in vanilla extract. Sprinkle on the sugar and spices. Cut up the 5 tablespoons butter in pieces on top. Then make your crust or you could use a bought pie crust on top.

Full recipe in printable recipe card below.

OTHER SWEET POTATO RECIPES

STORING, REHEATING & SERVING SIZE

We store this in the refrigerator, reheat in the microwave and makes about 8 servings.
Iron Skillet Sweet Potato Cobbler

Anne Walkup

This Skillet Sweet Potato Cobbler is one you will love. Great way to enjoy sweet potatoes, wonderful dessert and perfect for any occasion.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Course Cobbler, Dessert

Cuisine American, southern

Cobbler

4 medium sweet potatoes peeled and sliced or chopped (about 6 or 7 cups)

1 cup white granulated sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 tablespoons all-purpose flour

1 1/2 cups water from cooked sweet potatoes

5 tablespoons butter

2 teaspoons vanilla extract

Crust Ingredients

1 1/2 cups all-purpose flour

1/4 teaspoon salt

5 tablespoons butter softened

About 10 tablespoons ice water

Cover the sliced or chopped sweet potatoes with water and boil just long enough to soften. This takes about 10 minutes. They should be soft enough that you can stick a fork through them. Drain and save 1 1/2 cups of the water from boiling the sweet potatoes. In a bowl whisk together the sugar, salt, cinnamon, nutmeg and flour.

Spray a 10 inch iron skillet with cooking spray or you could use a 9 x 13 baking dish. Dump in the cooked sweet potatoes, pour the 1 1/2 cups water over the potatoes. Mix in vanilla extract. Sprinkle on the sugar and spices. Cut up the 5 tablespoons butter in pieces on top. Then make your crust or you could use a bought pie crust on top.

Crust Instructions

Mix salt into flour. Cut butter into flour until resembles course crumbs. Add water until you can work with dough. Roll out on a floured surface and place over cobbler in skillet or baking dish.

Bake cobbler in a preheated 400 degree oven for 35 to 40 minutes until crust is brown on top. Can brush crust with melted butter or egg white for better browning.

Keyword Iron Skillet Sweet Potato Cobbler

Let us know by commenting below!

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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Anne Walkup

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May 24, 2024
SWEET POTATO CRESCENT ROLLS
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This is a wonderful recipe using sweet potatos and crescent rolls! Packed with cream cheese, marshmallows, sweet potatoes and cream cheese. It’s delicious!

If you are a fan of sweet potatoes you will also want to check out these delicious Sweet Potato Pancakes. They have wonderful reviews!

❤️WHY WE LOVE THIS RECIPE

If you are a fan of sweet potatoes you will love this recipe. It’s super easy and so good with a cup of coffee. It can be a dessert too and we love it with the powdered sugar glaze to add a little extra sweet.

🍴KEY INGREDIENTS
- Sweet Potatoes
- Butter
- Sugar
- Vanilla Extract
- Nutmeg
- Cinnamon
- Milk
- Egg
- Crescent Rolls
- Marshmallows
- Nuts (your choice)
- Cream Cheese
- Powdered Sugar
🍽️HOW TO MAKE

This recipe takes a little prep, which is making the sweet potatoes, but other than that, it comes together very quickly.

Step 1
Boil (or bake) sweet potatoes until tender, remove from water, drain and peel. Place cooked potatoes in a large mixing bowl and add butter, brown sugar, vanilla extract, nutmeg, cinnamon, milk and egg. Mash with potato masher and then stir to make sure all ingredients are mixed well.

Step 2
Place one can of the crescent rolls in a 9 x 13 baking dish. (I do not grease or spray the dish) Pinch edges together to make a bottom crust. Spread the sweet potatoes over the rolls. Sprinkle on the 2 cups of miniature marshmallows, the chopped nuts and cut the cream cheese up in pieces about the size of a dime on top of all the ingredients.

Step 3
Place the second can of crescent rolls over the ingredients. Bake in preheated 350 degree oven for 30 to 35 minutes until crescent rolls are brown on top. Remove from oven and let cool. Whisk together the topping ingredients and drizzle over rolls. (I use a small cream pitcher). This will keep for several days in the refrigerator and you can reheat individual servings in the microwave.

OTHER SWEET POTATO RECIPES

STORING, REHEATING & SERVING SIZE

We store this in the refrigerator, and just reheat in the microwave. It makes about 12 servings.
Sweet Potato Crescent Rolls

Anne Walkup

This recipe for Sweet Potato Crescent Rolls is one you will make over and over again. Serve it to family and guests for a wonderful breakfast dish with coffee or serve it as dessert with ice cream or whipped cream.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Course Breakfast, Dessert

Cuisine American

2 medium sized sweet potatoes cooked and peeled or about 2 cups

4 tablespoons butter or 1/4 cup

1/4 cup brown sugar

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

2 tablespoons milk

1 egg

2 12 ounce cans regular crescent rolls

2 cups miniature marshmallows

1/2 cup chopped nuts walnuts or pecans

4 ounces cream cheese

TOPPING

3/4 cup powdered sugar

2 to 3 tablespoons milk

1 teaspoon vanilla extract

Boil (or bake) sweet potatoes until tender, remove from water, drain and peel. Place cooked potatoes in a large mixing bowl and add butter, brown sugar, vanilla extract, nutmeg, cinnamon, milk and egg. Mash with potato masher and then stir to make sure all ingredients are mixed well.

Place one can of the crescent rolls in a 9 x 13 baking dish. (I do not grease or spray the dish) Pinch edges together to make a bottom crust. Spread the sweet potatoes over the rolls.

Sprinkle on the 2 cups of miniature marshmallows, the chopped nuts and cut the cream cheese up in pieces about the size of a dime on top of all the ingredients. Place the second can of crescent rolls over the ingredients. Bake in preheated 350 degree oven for 30 to 35 minutes until crescent rolls are brown on top. Remove from oven and let cool.

Whisk together the topping ingredients and drizzle over rolls.

This will keep for several days in the refrigerator and you can reheat individual servings in the microwave. Makes about 12 servings.

Keyword Sweet Potato Crescent Rolls

Let us know by commenting below!

Follow us on Pinterest!
Are you reading our magazine?

Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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Anne Walkup

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May 4, 2024
How to make Sweet Potato Slips
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Sweet potatoes aren’t grown from seed – they are grown from slips. A slip is a rooted sprout from a mature sweet potato. You can order sweet potato slips online, or you can grow your own. If you’re wondering how to grow sweet potato slips, you’ve come to the right place.

Begin the process about 8-12 weeks before your planting date for sweet potatoes. Here in the low desert of Arizona, our planting window for sweet potatoes is from March – June.

How to grow sweet potato slips: Decide which method you would like to use

There are a few methods for growing sweet potato slips. I’m sharing three successful methods I’ve used.

1. The Traditional Water Method

The traditional method of making sweet potato slips is suspending the sweet potato in water. This method works, but often takes 6-8 weeks (or more) to produce slips.

Choose this method if you have plenty of time before you plant and don’t have indoor lighting. A bright window works well for this method.

Pros: Simple

Cons: Takes longer; requires frequent changing of water.

Jump to instructions for the traditional water method

2. The Indoor Soil Method

In my experience, the indoor soil method of making sweet potato slips is a much faster way to make sweet potato slips. This method usually takes around 4-6 weeks.

Choose this method if you would like slips faster, and you have bright indoor lighting available.

Pros: Quickest method

Cons: Requires indoor lighting & heat mat for best results. Must keep the soil moist. Chance for potato rotting.

Jump to the instructions for the indoor soil method

3. The Outdoor Soil Method

The outdoor soil method of making sweet potato slips works best in warm climates. This method takes 4-6 weeks once the soil is warm enough.

Choose this method if you have a long growing season and don’t want to bother with starting slips indoors.

Pros: Easiest method; does not require any upkeep if your garden is already being watered.

Cons: Soil must be warm before you begin. Areas with short-growing seasons may not have enough time to produce slips.

Jump to the instructions for the outdoor soil method

Before you begin:

The first step for all three methods is to choose a healthy organic sweet potato. Organic potatoes are less likely to be treated with a sprout inhibitor.

Do you have a sweet potato beginning to sprout in the cupboard? Perfect! Now you have a head start in whichever method for sprouting sweet potato slips you choose.

1. Traditional “water method” of making sweet potato slips

Suspend half the sweet potato in a jar of water using toothpicks.

Does it matter which half of the potato is submerged in water when making sweet potato slips? Yes, the rooting end should go in the water. Here are a few ways to determine the difference between the rooting end and the sprouting end:
- Look for small thin roots on one end. This is the rooting end.
- One end may be larger with more eyes. This is the sprouting end.
- The end of the sweet potato that tapers is typically the rooting end.
You want the bottom (rooting) half to be immersed in water and the top (sprouting) half above the jar. Roots will form in the water, and sprouts will form in the top part of the potato.

Providing warmth (a seedling warming mat or on top of the refrigerator) and light (a grow light or sunny window) will speed up the process considerably.

Keep the water level up in the jar and keep the water fresh by replacing it every week or so. Within a few weeks, roots will develop first, and then sprouts will start to form on the suspended potato.

Once several 5-6 inch sprouts have formed, see the rest of the directions below.

2. Faster “indoor soil method” of making sweet potato slips

Soil method for starting sweet potato slips
- Poke holes in the bottom of a foil pan.
- Fill foil pan with potting soil or seed starting mix.
- Moisten soil.
- Nestle sweet potatoes in soil, covering about half the potato with soil.
- Place the lid under the pan to catch any excess water coming out of the holes.
- Keep soil moist as roots and sprouts form.
Once again, providing warmth (a seedling warming mat or on top of the refrigerator) and light (a grow light or sunny window) will speed up the process considerably.

If the sweet potato becomes soft or rotten, you may need to begin again.

In about a week, if you wiggle the sweet potato, you will feel that roots are forming in the soil. Within another week or two, small sprouts will begin to grow from the top of the sweet potato. Once several sprouts have grown to 5-6 inches long, remove the slip.

You may be able to remove the slip with roots attached. If so, you can go ahead and plant. If there are no roots, go ahead to the next step.

3. “Outdoor soil method” for making sweet potato slips

Bury the sweet potato halfway in warm soil.
- Check soil temperature. Once the soil is at least 65°F (18°C), you can begin.
- Moisten soil. This is the soil thermometer I use.
- Bury the bottom (rooting half) of sweet potatoes in the soil, covering about half the potato with soil.
- Use a milk jug or cloche to warm the soil and encourage rooting and sprouting.
- Keep soil moist as roots and sprouts form.
If at any time the potato becomes soft or rotten, you may need to begin again.

Sprouts forming using the outdoor soil method of starting sweet potato slips

Within a week or two, if you wiggle the sweet potato, you will feel that roots are forming in the soil. Within another week, small sprouts should begin to grow from the top of the sweet potato.

Once several sprouts have grown to 5-6 inches long, remove the slips from the sweet potato and begin the next step.

Whichever method you choose for making sweet potato slips (the water method or either soil method), the next steps are the same:
- When sprouts are about 5-6 inches tall, remove sprouts from the sweet potato by carefully twisting off or cutting off at soil level.
- Remove lower leaves from sprouts and let “root” in a jar of water. Roots will develop quickly; you should begin to see roots in 1-2 days.
- Placing the jar on a seed germination mat for warmth and under a grow light will speed up the process of developing roots.
- Keep the water level high in the jar. Switch out the water about once a week to keep the water fresh. Discard wilted or rotten slips.
- Once roots are fully formed and several inches long, it’s time to plant.
- Plant the rooted sweet potato slips about 12-18 inches apart and 4 inches deep.
- Water newly-planted slips well.
Root slips before planting

One sweet potato will produce a dozen or more sprouts. Allow sweet potato to continue rooting and producing slips until you have as many as you (and your neighbors) need.
PLANTING GUIDE: Each month lists vegetables, fruit & herbs to plant outside & seeds to start indoors.

HARVEST GUIDE: Photos show what may be ready to harvest that month.

Planting dates are for the low desert of Arizona (zone 9b).
If this post about how to make sweet potato slips was helpful, please share it:
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Angela Judd

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May 2, 2024
DC bakery savors the taste of Black history through the sweet potato – WTOP News

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One goal of DC Sweet Potato Cake is to celebrate the heritage and history of African American culinary delights that spring from this root vegetable not only during Black History Month, but year-round.

April Richardson, who has been in the baking business as co-owner of DC Sweet Potato Cake since 2009, says it’s her obligation and purpose “to figure out how to directly connect my company to historical roots.”
(WTOP/Liz Anderson)
WTOP/Liz Anderson

April Richardson, who has been in the baking business as co-owner of DC Sweet Potato Cake since 2009, says it’s her obligation and purpose “to figure out how to directly connect my company to historical roots.”
(WTOP/Liz Anderson)
WTOP/Liz Anderson

April Richardson, who has been in the baking business as co-owner of DC Sweet Potato Cake since 2009, says it’s her obligation and purpose “to figure out how to directly connect my company to historical roots.”
(WTOP/Liz Anderson)
WTOP/Liz Anderson

April Richardson, who has been in the baking business as co-owner of DC Sweet Potato Cake since 2009, says it’s her obligation and purpose “to figure out how to directly connect my company to historical roots.”
(WTOP/Liz Anderson)
WTOP/Liz Anderson

Throughout February, WTOP is celebrating Black History Month. Join us on air and online as we bring you the stories, people and places that make up our diverse community.

A stone’s throw from the White House, near 17th and K streets, sits a bakery that is focused on treats made with sweet potatoes as the main ingredient.

One goal of DC Sweet Potato Cake is to celebrate the heritage and history of African American culinary delights that spring from this root vegetable not only during Black History Month, but year-round.

“As a woman, as a person of color, and being in business and owning DC Sweet Potato Cake, it is my obligation, it is my purpose, to figure out how to directly connect my company to historical roots,” said April Richardson, who has been in the baking business as co-owner of DC Sweet Potato Cake since 2009.

“It is a product that came to me through my business partner, Derek Lowery. His mom, back in the day, used to make a sweet potato cake, and her sweet potato cake is the basis for our recipes,” Richardson told WTOP.

Part of their purpose is sharing how sweet potatoes became a staple among African Americans — starting in the past with provisions enslavers bought for the enslaved to eat during the trans-Atlantic journey. They purchased “yams, from West Africa to feed them throughout the journey.”

“And remember, the journey lasted for more than three months. And when enslaved Africans came to the U.S., after their replenishment of yams were gone, they found sweet potatoes. And sweet potatoes became a staple in the enslaved African diet,” Richardson said.

Richardson also said there’s a lot of history in sugar, another key ingredient in their treats.

“Sugar cane farming was the toughest type of farming that an enslaved African had to endure — so much that the average life span of an enslaved African was 7 to 10 years on a sugar cane farm,” Richardson said.

So she worked to include sugar that originated from Black-owned sugar cane farms in the company’s cakes.

New to Retail

This is their first foray into the retail space. Since Richardson joined the company as a co-owner, their focus has been on manufacturing cakes and getting them into hundreds of stores around the D.C. area and on your TV screens on QVC.

“We decided to try something on QVC, which was the bourbon sweet potato cake,” Richardson said. “That became our number one seller. … There are six different iterations of a sweet potato cake here. And that’s our number one: a bourbon sweet potato cake.”

Their menu includes a variety of items including smoothies, salads and more. Sweet treats include cake shakes, sweet potato pie and banana pudding with layers of sweet potato cake.

“Most people know sweet potato pie. We are teaching people about the sweet potato cake. And once they learn, they are great students,” Richardson said.

“One little special secret about sweet potatoes … there are 400 varieties of sweet potatoes. Four hundred. It’s a lot — from the purple sweet potato with the purple skin, to the purple sweet potatoes with the white skin, to the red colored skin with the orange flesh … different shapes, different sizes. It’s such a fantastic vegetable to include in a very unique way,” Richardson said.

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Liz Anderson

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February 23, 2024
How to make Sweet Potato Slips
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Facebook688
Sweet potatoes aren’t grown from seed – they are grown from slips. A slip is a rooted sprout from a mature sweet potato. You can order sweet potato slips online, or you can grow your own. If you’re wondering how to grow sweet potato slips, you’ve come to the right place.

Begin the process about 8-12 weeks before your planting date for sweet potatoes. Here in the low desert of Arizona, our planting window for sweet potatoes is from March – June.

How to grow sweet potato slips: Decide which method you would like to use

There are a few methods for growing sweet potato slips. I’m sharing three successful methods I’ve used.

1. The Traditional Water Method

The traditional method of making sweet potato slips is suspending the sweet potato in water. This method works, but often takes 6-8 weeks (or more) to produce slips.

Choose this method if you have plenty of time before you plant and don’t have indoor lighting. A bright window works well for this method.

Pros: Simple

Cons: Takes longer; requires frequent changing of water.

Jump to instructions for the traditional water method

2. The Indoor Soil Method

In my experience, the indoor soil method of making sweet potato slips is a much faster way to make sweet potato slips. This method usually takes around 4-6 weeks.

Choose this method if you would like slips faster, and you have bright indoor lighting available.

Pros: Quickest method

Cons: Requires indoor lighting & heat mat for best results. Must keep the soil moist. Chance for potato rotting.

Jump to the instructions for the indoor soil method

3. The Outdoor Soil Method

The outdoor soil method of making sweet potato slips works best in warm climates. This method takes 4-6 weeks once the soil is warm enough.

Choose this method if you have a long growing season and don’t want to bother with starting slips indoors.

Pros: Easiest method; does not require any upkeep if your garden is already being watered.

Cons: Soil must be warm before you begin. Areas with short-growing seasons may not have enough time to produce slips.

Jump to the instructions for the outdoor soil method

Before you begin:

The first step for all three methods is to choose a healthy organic sweet potato. Organic potatoes are less likely to be treated with a sprout inhibitor.

Do you have a sweet potato beginning to sprout in the cupboard? Perfect! Now you have a head start in whichever method for sprouting sweet potato slips you choose.

1. Traditional “water method” of making sweet potato slips

Suspend half the sweet potato in a jar of water using toothpicks.

Does it matter which half of the potato is submerged in water when making sweet potato slips? Yes, the rooting end should go in the water. Here are a few ways to determine the difference between the rooting end and the sprouting end:
- Look for small thin roots on one end. This is the rooting end.
- One end may be larger with more eyes. This is the sprouting end.
- The end of the sweet potato that tapers is typically the rooting end.
You want the bottom (rooting) half to be immersed in water and the top (sprouting) half above the jar. Roots will form in the water, and sprouts will form in the top part of the potato.

Providing warmth (a seedling warming mat or on top of the refrigerator) and light (a grow light or sunny window) will speed up the process considerably.

Keep the water level up in the jar and keep the water fresh by replacing it every week or so. Within a few weeks, roots will develop first, and then sprouts will start to form on the suspended potato.

Once several 5-6 inch sprouts have formed, see the rest of the directions below.

2. Faster “indoor soil method” of making sweet potato slips

Soil method for starting sweet potato slips
- Poke holes in the bottom of a foil pan.
- Fill foil pan with potting soil or seed starting mix.
- Moisten soil.
- Nestle sweet potatoes in soil, covering about half the potato with soil.
- Place the lid under the pan to catch any excess water coming out of the holes.
- Keep soil moist as roots and sprouts form.
Once again, providing warmth (a seedling warming mat or on top of the refrigerator) and light (a grow light or sunny window) will speed up the process considerably.

If the sweet potato becomes soft or rotten, you may need to begin again.

In about a week, if you wiggle the sweet potato, you will feel that roots are forming in the soil. Within another week or two, small sprouts will begin to grow from the top of the sweet potato. Once several sprouts have grown to 5-6 inches long, remove the slip.

You may be able to remove the slip with roots attached. If so, you can go ahead and plant. If there are no roots, go ahead to the next step.

3. “Outdoor soil method” for making sweet potato slips

Bury the sweet potato halfway in warm soil.
- Check soil temperature. Once the soil is at least 65°F (18°C), you can begin.
- Moisten soil. This is the soil thermometer I use.
- Bury the bottom (rooting half) of sweet potatoes in the soil, covering about half the potato with soil.
- Use a milk jug or cloche to warm the soil and encourage rooting and sprouting.
- Keep soil moist as roots and sprouts form.
If at any time the potato becomes soft or rotten, you may need to begin again.

Sprouts forming using the outdoor soil method of starting sweet potato slips

Within a week or two, if you wiggle the sweet potato, you will feel that roots are forming in the soil. Within another week, small sprouts should begin to grow from the top of the sweet potato.

Once several sprouts have grown to 5-6 inches long, remove the slips from the sweet potato and begin the next step.

Whichever method you choose for making sweet potato slips (the water method or either soil method), the next steps are the same:
- When sprouts are about 5-6 inches tall, remove sprouts from the sweet potato by carefully twisting off or cutting off at soil level.
- Remove lower leaves from sprouts and let “root” in a jar of water. Roots will develop quickly; you should begin to see roots in 1-2 days.
- Placing the jar on a seed germination mat for warmth and under a grow light will speed up the process of developing roots.
- Keep the water level high in the jar. Switch out the water about once a week to keep the water fresh. Discard wilted or rotten slips.
- Once roots are fully formed and several inches long, it’s time to plant.
- Plant the rooted sweet potato slips about 12-18 inches apart and 4 inches deep.
- Water newly-planted slips well.
Root slips before planting

One sweet potato will produce a dozen or more sprouts. Allow sweet potato to continue rooting and producing slips until you have as many as you (and your neighbors) need.
PLANTING GUIDE: Each month lists vegetables, fruit & herbs to plant outside & seeds to start indoors.

HARVEST GUIDE: Photos show what may be ready to harvest that month.

Planting dates are for the low desert of Arizona (zone 9b).
If this post about how to make sweet potato slips was helpful, please share it:
Facebook688
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Angela Judd

Source link
January 29, 2024
How to make Sweet Potato Slips
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Facebook688
Sweet potatoes aren’t grown from seed – they are grown from slips. A slip is a rooted sprout from a mature sweet potato. You can order sweet potato slips online, or you can grow your own. If you’re wondering how to grow sweet potato slips, you’ve come to the right place.

Begin the process about 8-12 weeks before your planting date for sweet potatoes. Here in the low desert of Arizona, our planting window for sweet potatoes is from March – June.

How to grow sweet potato slips: Decide which method you would like to use

There are a few methods for growing sweet potato slips. I’m sharing three successful methods I’ve used.

1. The Traditional Water Method

The traditional method of making sweet potato slips is suspending the sweet potato in water. This method works, but often takes 6-8 weeks (or more) to produce slips.

Choose this method if you have plenty of time before you plant and don’t have indoor lighting. A bright window works well for this method.

Pros: Simple

Cons: Takes longer; requires frequent changing of water.

Jump to instructions for the traditional water method

2. The Indoor Soil Method

In my experience, the indoor soil method of making sweet potato slips is a much faster way to make sweet potato slips. This method usually takes around 4-6 weeks.

Choose this method if you would like slips faster, and you have bright indoor lighting available.

Pros: Quickest method

Cons: Requires indoor lighting & heat mat for best results. Must keep the soil moist. Chance for potato rotting.

Jump to the instructions for the indoor soil method

3. The Outdoor Soil Method

The outdoor soil method of making sweet potato slips works best in warm climates. This method takes 4-6 weeks once the soil is warm enough.

Choose this method if you have a long growing season and don’t want to bother with starting slips indoors.

Pros: Easiest method; does not require any upkeep if your garden is already being watered.

Cons: Soil must be warm before you begin. Areas with short-growing seasons may not have enough time to produce slips.

Jump to the instructions for the outdoor soil method

Before you begin:

The first step for all three methods is to choose a healthy organic sweet potato. Organic potatoes are less likely to be treated with a sprout inhibitor.

Do you have a sweet potato beginning to sprout in the cupboard? Perfect! Now you have a head start in whichever method for sprouting sweet potato slips you choose.

1. Traditional “water method” of making sweet potato slips

Suspend half the sweet potato in a jar of water using toothpicks.

Does it matter which half of the potato is submerged in water when making sweet potato slips? Yes, the rooting end should go in the water. Here are a few ways to determine the difference between the rooting end and the sprouting end:
- Look for small thin roots on one end. This is the rooting end.
- One end may be larger with more eyes. This is the sprouting end.
- The end of the sweet potato that tapers is typically the rooting end.
You want the bottom (rooting) half to be immersed in water and the top (sprouting) half above the jar. Roots will form in the water, and sprouts will form in the top part of the potato.

Providing warmth (a seedling warming mat or on top of the refrigerator) and light (a grow light or sunny window) will speed up the process considerably.

Keep the water level up in the jar and keep the water fresh by replacing it every week or so. Within a few weeks, roots will develop first, and then sprouts will start to form on the suspended potato.

Once several 5-6 inch sprouts have formed, see the rest of the directions below.

2. Faster “indoor soil method” of making sweet potato slips

Soil method for starting sweet potato slips
- Poke holes in the bottom of a foil pan.
- Fill foil pan with potting soil or seed starting mix.
- Moisten soil.
- Nestle sweet potatoes in soil, covering about half the potato with soil.
- Place the lid under the pan to catch any excess water coming out of the holes.
- Keep soil moist as roots and sprouts form.
Once again, providing warmth (a seedling warming mat or on top of the refrigerator) and light (a grow light or sunny window) will speed up the process considerably.

If the sweet potato becomes soft or rotten, you may need to begin again.

In about a week, if you wiggle the sweet potato, you will feel that roots are forming in the soil. Within another week or two, small sprouts will begin to grow from the top of the sweet potato. Once several sprouts have grown to 5-6 inches long, remove the slip.

You may be able to remove the slip with roots attached. If so, you can go ahead and plant. If there are no roots, go ahead to the next step.

3. “Outdoor soil method” for making sweet potato slips

Bury the sweet potato halfway in warm soil.
- Check soil temperature. Once the soil is at least 65°F (18°C), you can begin.
- Moisten soil. This is the soil thermometer I use.
- Bury the bottom (rooting half) of sweet potatoes in the soil, covering about half the potato with soil.
- Use a milk jug or cloche to warm the soil and encourage rooting and sprouting.
- Keep soil moist as roots and sprouts form.
If at any time the potato becomes soft or rotten, you may need to begin again.

Sprouts forming using the outdoor soil method of starting sweet potato slips

Within a week or two, if you wiggle the sweet potato, you will feel that roots are forming in the soil. Within another week, small sprouts should begin to grow from the top of the sweet potato.

Once several sprouts have grown to 5-6 inches long, remove the slips from the sweet potato and begin the next step.

Whichever method you choose for making sweet potato slips (the water method or either soil method), the next steps are the same:
- When sprouts are about 5-6 inches tall, remove sprouts from the sweet potato by carefully twisting off or cutting off at soil level.
- Remove lower leaves from sprouts and let “root” in a jar of water. Roots will develop quickly; you should begin to see roots in 1-2 days.
- Placing the jar on a seed germination mat for warmth and under a grow light will speed up the process of developing roots.
- Keep the water level high in the jar. Switch out the water about once a week to keep the water fresh. Discard wilted or rotten slips.
- Once roots are fully formed and several inches long, it’s time to plant.
- Plant the rooted sweet potato slips about 12-18 inches apart and 4 inches deep.
- Water newly-planted slips well.
Root slips before planting

One sweet potato will produce a dozen or more sprouts. Allow sweet potato to continue rooting and producing slips until you have as many as you (and your neighbors) need.
PLANTING GUIDE: Each month lists vegetables, fruit & herbs to plant outside & seeds to start indoors.

HARVEST GUIDE: Photos show what may be ready to harvest that month.

Planting dates are for the low desert of Arizona (zone 9b).
If this post about how to make sweet potato slips was helpful, please share it:
Facebook688
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Audrey

Source link
January 28, 2024
How to Grow Sweet Potatoes
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Facebook415
Learning how to grow sweet potatoes is surprisingly easy – just a few plants provide a plentiful harvest. Sweet potatoes need a long warm growing season, are heat-tolerant and drought-resistant, and have very few pests or diseases. All of this makes them perfect for growing in the low desert of Arizona (yay!) Here are eight tips for how to plant, grow, and harvest sweet potatoes.

Disclaimer: This post contains affiliate links. See my disclosure policy for more information.

8 Tips for Growing Sweet Potatoes

1. Plant sweet potatoes at the correct time

Plant sweet potatoes 2-3 weeks after the last spring frost, when the soil temperature is at least 65℉.

In the low desert of Arizona:

2. Prepare soil correctly before planting sweet potatoes

Sweet potatoes need well-draining slightly-acidic soil. Amend clay soils heavily with compost. Soil should be worked to a depth of at least 8-10 inches. Sweet potatoes can also be grown in raised beds or large containers. Plant in an area with full sun and/or afternoon shade in the low desert.

3. Plant sweet potato slips

Sweet potatoes aren’t grown from seed like many other vegetables. Rather, they are started from slips – rooted sweet potato shoots grown from a mature sweet potato. Grow your slips from sweet potatoes or purchase slips.

‘Soil method’ for starting sweet potato slips

‘Water method’ for starting sweet potato slips

Root slips before planting

Looking for more information about how to grow sweet potato slips? This article about how to grow sweet potato slips will help.

Most varieties of sweet potatoes do well in the long growing season of the low desert. In higher elevations or places with shorter growing seasons, choose from quickly-maturing varieties such as ‘Beauregard’ and ‘O’Henry’.

Plant rooted slips deeply, burying slips up to top leaves. Space sweet potato plants 12-18 inches apart. Water well and feed with a starter solution high in phosphorus (if your soil lacks phosphorus) to ensure the plants root well.

4. Allow vines to grow for larger sweet potatoes

Occasional small harvests of greens to eat is fine, but do not prune back vigorous vines for the best-sized harvests. The size of the sweet potatoes is determined by the amount of sunlight the leaves receive. More sunlight and leaf surface area that receives sun means larger sweet potatoes.

If space is an issue, consider growing vines vertically up a trellis to allow sunlight to reach the leaves and produce larger sweet potatoes.

Check longer vines occasionally and lift them up to keep them from rooting in the soil along the vines. Additional rooting will take energy away from the main tubers and instead create many undersized tubers.

5. Water deeply, less often

Deep watering is crucial for sweet potatoes during hot dry periods. However, it is important to let soil dry out somewhat between waterings. Sweet potatoes tolerate dry conditions better than soggy ones.

6. Harvest sweet potatoes at the right time

Here are a few things to look for before harvesting sweet potatoes:
- The longer a crop is left in the ground, the higher the yield.
- Sweet potatoes may be ready to harvest between 90-120 days after planting.
- Harvest when tubers are at least 3 inches in diameter.
- Harvest sweet potatoes before the first fall frost.
- When the leaves and vines begin turning yellow, production is slowing down. Leave them in the ground a little longer for the largest tubers.
- Once the top growth has died down, remove foliage and harvest.
7. Harvest sweet potatoes correctly

Once you have decided to harvest the sweet potatoes, cut back vines and loosen soil around the plant with a spade fork. Carefully find the primary crown of each plant, and use your hands to dig up the tubers. Shake off any excess dirt, and handle tubers carefully to prevent bruising. Keep harvested sweet potatoes out of direct sunlight. Do not wash sweet potatoes until ready to use for longest storage life.

8. Cure and store sweet potatoes correctly for the longest storage life

To cure sweet potatoes, set potatoes in a single layer (not touching) in a warm (about 80℉) humid area for 10-14 days. Curing allows cuts and bruises to heal and helps the starches inside the sweet potatoes convert to sugars.

HOT CLIMATE SWEET POTATO CURING TIP:

Put the sweet potatoes in a single layer in a plastic grocery sack (cut a couple of holes in the bag for ventilation) to trap moisture in a warm spot INSIDE your house. Outside temperatures may not be the right temperature for sweet potatoes to cure properly.

The curing process is complete if the skin remains intact when the sweet potatoes are rubbed together. Sprouting will occur if potatoes are cured too long. After curing, throw out or immediately use any bruised potatoes.

Store cured sweet potatoes in a cool (about 55-65℉ if possible) dry area for the longest storage.

HOT CLIMATE SWEET POTATO STORAGE TIP:

If stored above 70°F, the storage life of sweet potatoes is shortened considerably. When outside temperatures are cool, store sweet potatoes in the garage in a box with individual potatoes wrapped in newspaper. Once temperatures heat up, bring the box inside to your coolest room. Check potatoes often and use any right away that show signs of sprouting or rotting.

If you enjoyed this post about how to grow sweet potatoes, please share it:
Facebook415
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Dawn Schroeder

Source link
January 20, 2024
How to Grow Sweet Potatoes
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Facebook415
Learning how to grow sweet potatoes is surprisingly easy – just a few plants provide a plentiful harvest. Sweet potatoes need a long warm growing season, are heat-tolerant and drought-resistant, and have very few pests or diseases. All of this makes them perfect for growing in the low desert of Arizona (yay!) Here are eight tips for how to plant, grow, and harvest sweet potatoes.

Disclaimer: This post contains affiliate links. See my disclosure policy for more information.

8 Tips for Growing Sweet Potatoes

1. Plant sweet potatoes at the correct time

Plant sweet potatoes 2-3 weeks after the last spring frost, when the soil temperature is at least 65℉.

In the low desert of Arizona:

2. Prepare soil correctly before planting sweet potatoes

Sweet potatoes need well-draining slightly-acidic soil. Amend clay soils heavily with compost. Soil should be worked to a depth of at least 8-10 inches. Sweet potatoes can also be grown in raised beds or large containers. Plant in an area with full sun and/or afternoon shade in the low desert.

3. Plant sweet potato slips

Sweet potatoes aren’t grown from seed like many other vegetables. Rather, they are started from slips – rooted sweet potato shoots grown from a mature sweet potato. Grow your slips from sweet potatoes or purchase slips.

‘Soil method’ for starting sweet potato slips

‘Water method’ for starting sweet potato slips

Root slips before planting

Looking for more information about how to grow sweet potato slips? This article about how to grow sweet potato slips will help.

Most varieties of sweet potatoes do well in the long growing season of the low desert. In higher elevations or places with shorter growing seasons, choose from quickly-maturing varieties such as ‘Beauregard’ and ‘O’Henry’.

Plant rooted slips deeply, burying slips up to top leaves. Space sweet potato plants 12-18 inches apart. Water well and feed with a starter solution high in phosphorus (if your soil lacks phosphorus) to ensure the plants root well.

4. Allow vines to grow for larger sweet potatoes

Occasional small harvests of greens to eat is fine, but do not prune back vigorous vines for the best-sized harvests. The size of the sweet potatoes is determined by the amount of sunlight the leaves receive. More sunlight and leaf surface area that receives sun means larger sweet potatoes.

If space is an issue, consider growing vines vertically up a trellis to allow sunlight to reach the leaves and produce larger sweet potatoes.

Check longer vines occasionally and lift them up to keep them from rooting in the soil along the vines. Additional rooting will take energy away from the main tubers and instead create many undersized tubers.

5. Water deeply, less often

Deep watering is crucial for sweet potatoes during hot dry periods. However, it is important to let soil dry out somewhat between waterings. Sweet potatoes tolerate dry conditions better than soggy ones.

6. Harvest sweet potatoes at the right time

Here are a few things to look for before harvesting sweet potatoes:
- The longer a crop is left in the ground, the higher the yield.
- Sweet potatoes may be ready to harvest between 90-120 days after planting.
- Harvest when tubers are at least 3 inches in diameter.
- Harvest sweet potatoes before the first fall frost.
- When the leaves and vines begin turning yellow, production is slowing down. Leave them in the ground a little longer for the largest tubers.
- Once the top growth has died down, remove foliage and harvest.
7. Harvest sweet potatoes correctly

Once you have decided to harvest the sweet potatoes, cut back vines and loosen soil around the plant with a spade fork. Carefully find the primary crown of each plant, and use your hands to dig up the tubers. Shake off any excess dirt, and handle tubers carefully to prevent bruising. Keep harvested sweet potatoes out of direct sunlight. Do not wash sweet potatoes until ready to use for longest storage life.

8. Cure and store sweet potatoes correctly for the longest storage life

To cure sweet potatoes, set potatoes in a single layer (not touching) in a warm (about 80℉) humid area for 10-14 days. Curing allows cuts and bruises to heal and helps the starches inside the sweet potatoes convert to sugars.

HOT CLIMATE SWEET POTATO CURING TIP:

Put the sweet potatoes in a single layer in a plastic grocery sack (cut a couple of holes in the bag for ventilation) to trap moisture in a warm spot INSIDE your house. Outside temperatures may not be the right temperature for sweet potatoes to cure properly.

The curing process is complete if the skin remains intact when the sweet potatoes are rubbed together. Sprouting will occur if potatoes are cured too long. After curing, throw out or immediately use any bruised potatoes.

Store cured sweet potatoes in a cool (about 55-65℉ if possible) dry area for the longest storage.

HOT CLIMATE SWEET POTATO STORAGE TIP:

If stored above 70°F, the storage life of sweet potatoes is shortened considerably. When outside temperatures are cool, store sweet potatoes in the garage in a box with individual potatoes wrapped in newspaper. Once temperatures heat up, bring the box inside to your coolest room. Check potatoes often and use any right away that show signs of sprouting or rotting.

If you enjoyed this post about how to grow sweet potatoes, please share it:
Facebook415
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Dawn Schroeder

Source link
January 19, 2024
Sweet Potato Soup
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This easy sweet potato soup recipe brings all the sweet and savory flavors of fall and winter to the table!

Sweet potatoes are simmered in a cream broth with ginger and other warm spices. It’s all blended together for a deliciously creamy favorite.
- Reminiscent of Butternut Squash Soup, this sweet potato soup recipe is smooth, velvety and oh-so-cozy.
- Sweet potatoes are inexpensive and delicous; they’re packed with fiber to keep you full and fuel up for those long winter days!
Ingredients for Sweet Potato Soup
- Sweet Potatoes and Apple: Use about 1 ½ pounds of peeled and cubed sweet potatoes, frozen will work just fine too (you’ll need about 4 cups frozen). A diced apple adds some freshness and balances the sweetness of the potatoes.
- Onion, Garlic, Celery: These three form an aromatic base and create a savory depth of flavor.
- Seasonings and Ginger: Curry powder and a piece of fresh ginger root add a bit of warm spice to this recipe. If you don’t have ginger root, ¼ teaspoon ground ginger can be used. For some heat, you can add a pinch of cayenne pepper.
- Broth and Cream: I prefer the flavor of this recipe with chicken broth. For a vegetarian version, swap it for vegetable broth. Heavy cream adds a rich finish to this sweet potato soup recipe – it can be replaced with coconut milk.
How to Make Sweet Potato Soup
1. Soften onion, garlic, and celery in butter. Add sweet potatoes, apple, broth, and spices.
2. Simmer until tender and puree the soup.
3. Stir in cream and simmer a few minutes (per recipe below).
Ladle it into a bowl and garnish with crumbled bacon, homemade croutons, a dollop of yogurt, sour cream, or chives.

Storing Sweet Potato Soup
- Keep leftover sweet potato soup covered in the refrigerator for up to 4 days in the fridge and reheat on the stovetop.
- Freeze fresh batches of soup in zippered bags for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat, pulse with the immersion blender to blend the milk solids and re-season as desired.
More Creamy Cozy Soup Recipes

This creamy sweet potato soup is a hug in a bowl, perfect for cool weather. Here are a few more family favorites!

Did you make this Sweet Potato Soup? Be sure to leave a rating and a comment below!
5 from 31 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Sweet Potato Soup

A velvety blend of sweet potatoes, aromatic spices, and a hint of creaminess that’s perfect for chilly days.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Melt the butter in a large pot or saucepan over medium heat. Add the onion, garlic, and celery and cook until tender.

Stir in the broth, sweet potatoes, apple, ginger, curry powder, and ⅛ teaspoon each salt & black pepper.

Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 20 to 25 minutes or until the sweet potatoes are very tender.

Remove the ginger and puree the soup with a hand blender.

Add heavy cream and simmer for 5 minutes longer. Taste and season with additional salt and pepper if desired.

Top with crumbled bacon, croutons, and chives if desired.

Curry powder can be replaced with a cinnamon stick. Remove the cinnamon stick before pureeing.

Add 1/4 teaspoon cayenne pepper for a bit of heat.

To make this dairy free, replace heavy cream with full fat coconut milk.

If blending in a regular blender, be sure to allow the steam to escape while blending pressure can build in the blender. To allow steam to escape, I gently hold the lid in place ensure it isn’t tightly sealed or lightly open the center piece. Cover with a kitchen towel if needed.

Calories: 395 | Carbohydrates: 45.93g | Protein: 6.22g | Fat: 21.75g | Saturated Fat: 12.04g | Cholesterol: 63.07mg | Sodium: 896.6mg | Potassium: 898.2mg | Fiber: 7.06g | Sugar: 13.16g | Vitamin A: 24914.54IU | Vitamin C: 21.49mg | Calcium: 100.51mg | Iron: 1.64mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Side Dish, Soup

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 2, 2024
Sweet Potato Casserole Recipe (with Marshmallows!) – Oh Sweet Basil
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This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it! It’s a Ruth’s Chris Copycat gone wild, so if you love their famous Sweet Potatoes then jump in, and let’s get cooking!

This recipe is undeniably the best marshmallow sweet potato casserole on earth. We just made it again for Thanksgiving, and it was my favorite side dish this year. In fact, I’m going to make it again for Christmas and I think you all should too! They are great for Easter too!

Sweet Potato Souffle with Marshmallows

Several years ago, I remember making this recipe with our four-year-old. She was so excited about making it, that she had call Cade, with my supervision of course, to tell him that SHE just made the best dinner ever. It’s definitely not “dinner” as we had more than just sweet potato casserole for dinner, and she most certainly did not make it all by herself, but the girl did quite a bit! And she loved it!

Can all of us moms have a moment of silence for a toddler who loved something that would become dinner? Not just ate it, but loved it! Alright, that could have something to do with the amount of sugar and marshmallows in this dish, but I won’t tell if you won’t.

I used to hate “yams” at Thanksgiving because they were an awful orange, dripping with some weird syrup (gag!), and they tasted like grossness with burned, flat, hard marshmallows on top.

Now I know better. Now I know that it was the person bringing them that was the problem, bless their hearts (that’s what you say to make a mean thing sound better). Sweet potatoes are awesome, they just need to be cooked correctly and if you must do the marshmallow thang, well let’s just do it my way at least.

Make the sweet taters into a souffle (easy peasy, so don’t get nervous on me…a potato ricer is a game changer) and then use both marshmallows and a brown sugar streusel on top. Trust me, your guests will be BEGGING for the recipe.

Sweet Potato Casserole Ingredients

To make this easy sweet potato casserole recipe with marshmallows, you’ll need:
- Sweet Potatoes
- Egg
- Unsalted Butter
- Salt
- White sugar
- Brown sugar
- Cinnamon
- Vanilla Extract
- Milk
- Mini Marshmallows
- All-Purpose Flour
- Panko Bread Crumbs
- Graham Cracker Crumbs
The measurements for all the ingredients can be found in the recipe card at the end of this post. You can save or print the recipe there as well.

How to Make Sweet Potato Casserole

This sweet potato recipe might not be as easy as dumping canned yams into a casserole dish and topping them with marshmallows, but it’s pretty easy nonetheless! Here’s how to make this sweet potato dish:
1. Bake the sweet potatoes until tender.
2. Peel the sweet potatoes, then mash them in a bowl using a potato masher.
  
  PRO TIP: If you have potato ricer, use that on your sweet potatoes to make them extra silky smooth!
3. Mix in the egg, butter, salt, sugars, cinnamon, milk, and vanilla using a wooden spoon or hand mixer.
4. Turn the mixture into a baking dish, then bake for 30 minutes.
5. Remove from oven and top with marshmallows and streusel topping, then return to oven for 20 minutes.
6. Let the sweet potato casserole cool for 10 minutes before serving it.
The complete instructions can be found down below in the recipe so keep scrolling for all the details.

Can I Use Canned Sweet Potatoes?

Yes, you can make this sweet potato recipe with canned sweet potatoes if desired. Just make sure to drain them really well before mashing them.

Can I Add Nuts to This Sweet Potato Casserole?

If you prefer your sweet potato casserole with nuts, feel free to sprinkle some on top when you add the marshmallows. Pecans and walnuts would both work nicely here.

Tips for Making Sweet Potato Casserole

When you first roast the sweet potatoes, you want them to be super soft before mashing them. I can usually tell when my sweet potatoes are finished because they start leaking juice once soft.

Because the sweet potato mixture is like a souffle, you must include the egg. I don’t know of a way to omit the eggs and still have the texture come out right.

If you don’t have mini marshmallows on hand, you’re welcome to chop up regular sized marshmallows and use those instead.

Can Sweet Potato Casserole Be Made Ahead of Time?

Want to make this marshmallow sweet potato casserole ahead of time? Follow these make ahead instructions…You can bake the potatoes and mash them days ahead and store in the fridge in an airtight container. You can make the crumble topping ahead of time too and store in a Ziploc bag, even a month ahead, and store in the freezer. The day before, you can make the souffle and store in the refrigerator. Bake this sweet potato casserole on the day of in order to avoid yucky marshmallows.

Can Sweet Potato Casserole Be Frozen?

Yes, follow all the instruction for making the souffle and freeze it without the marshmallow and streusel topping. When you’re ready to bake it, let it thaw and then add the toppings and bake as directed.

How to Reheat Sweet Potato Casserole

If you want to reheat a whole casserole, stick it in the oven and warm it up at 300 degrees until heated through. To reheat just a serving, I prefer to just zap it in the microwave.

This is the best sweet potato casserole recipe and it couldn’t be easier to make! The flavor is irresistible and it’s the one holiday side dish that could pass as a dessert. I can’t wait for you to taste this one!

More Thanksgiving Side Dishes:
Servings: 6

Prep Time: 1 hour

Cook Time: 50 minutes

Total Time: 1 hour 50 minutes

Description

This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it!

Cook ModePrevent your screen from going dark

Make the Casserole

Preheat the oven to 400 degrees F.

Place a piece of tin foil on the oven rack.

Pierce the sweet potatoes with a fork and bake for 45-60 minutes, or until tender.

3 medium sweet potatoes

Carefully peel the potatoes and turn the oven down to 350 degrees F.

Place the sweet potatoes in a large bowl and smash them until smooth.

Add the egg, butter, cinnamon, salt, sugars, vanilla and milk.

1 large egg, 1/4 cup butter, 1 pinch of salt, 1/4 cup granulated sugar, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, 2 tablespoons milk or heavy cream

Using a handheld or standing mixer, beat everything together until smooth.

Pour the mixture into an 8×9-inch baking dish (8×8 or 9×9 works too) and bake for 30 minutes.

Remove from the oven and top with the marshmallows, then the crumb topping (see instructions below on how to make it), making sure to cover the marshmallows as much as possible, and bake for an additional 20 minutes.

2 cups mini marshmallows

Allow to cool for 5 minutes and serve.

Make the Topping

In a medium sized bowl, add the cold butter, flour, sugar and cinnamon.

1/3 cup butter, 1/2 cup all-purpose flour, 3/4 cup brown sugar, 1/2 teaspoon cinnamon

Using a pastry cutter or fork, cut into the mixture until the butter is well incorporated.

I like to use my hands at the end.

Stir in the panko and graham cracker crumbs and set aside until you’re ready to top the casserole.

1/2 cup panko bread crumbs, 1/4 cup graham cracker crumbs

Want to make this ahead? You can bake the potatoes and mash them days ahead and store in the fridge as well as the crumb topping in a ziploc bag or even a month ahead and store in the freezer. The day before you can make the souffle and store in the fridge. Bake the day of in order to avoid yucky marshmallows

Serving: 1gCalories: 579kcalCarbohydrates: 98gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 307mgPotassium: 487mgFiber: 4gSugar: 63gVitamin A: 16632IUVitamin C: 3mgCalcium: 100mgIron: 2mg

Author: Sweet Basil

Course: 200+ Easy Side Dish Recipes Every Mom Needs, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

Cuisine: American
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Sweet Basil

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December 6, 2023
Spike your Thanksgiving sweet potatoes with Korean flavors

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By CHRISTOPHER KIMBALL (Christopher Kimball’s Milk Street)

Each November in South Korea, the streets fill with toasty aromas of roasted sweet potato as they are cooked outside over barrel drums full of glowing coals. Meanwhile, home cooks take advantage of the season to feature the tubers in a variety of satisfying dishes.

One such dish, goguma-bap, would make for an interesting Thanksgiving side with very little effort. It marries the sweet potatoes with short grain rice and a sweet-spicy soy-based dressing for a hearty vegetarian offering. After the potatoes are peeled and cubed, they are steamed with the rice and seasoned at the table with soy sauce and chives. The result is a dish with pure sweet-potato flavor accented by fresh notes of allium and nutty sesame seeds.

It’s also a perfect weeknight dinner. In the version from our book “Cook What You Have,” which draws on pantry staples to assemble easy meals, we opt to season the sweet potatoes with just a little of this sauce before cooking to make them especially flavorful. And though we prefer the nuttiness of short-grain brown rice for added complexity, the dish requires only 10 minutes of active work.

Pungent, garlicky Chinese chives resemble thick blades of grass; if you can get them from your local Asian supermarket, use them in place of the scallions. The Korean red pepper commonly used in this dish is called gochugaru, but regular red pepper flakes work perfectly well.

Make sure to not cut the sweet potatoes too large or they will not cook in the same time as the rice. Also, be sure to keep an eye on your saucepan as the dish steams; if you see large amounts of steam coming from the lid, quickly uncover to allow the built-up steam to escape, then recover, reduce the heat slightly and continue cooking.

Sweet Potato Brown Rice with Soy and Scallions

Start to finish: 50 minutes (10 minutes active)

Servings: 4

1 cup short-grain brown rice, rinsed and drained

½ cup thinly sliced scallions OR Chinese chives

⅓ cup low-sodium soy sauce

1 tablespoon unseasoned rice vinegar

1 medium garlic clove, finely grated

1 to 1½ teaspoons Korean red pepper flakes (gochugaru) OR red pepper flakes

1 teaspoon honey OR white sugar

1 pound orange-flesh sweet potatoes, peeled and cut into ½-inch chunks (about 3 cups)

Kosher salt and ground black pepper

1 tablespoon white OR black sesame seeds OR a combination, toasted

In a large saucepan, combine the rice and 1¾ cups water. Bring to a simmer over medium, then reduce to low, cover and cook without stirring for 15 minutes.

Meanwhile, in a small bowl, stir together the scallions, soy sauce, vinegar, garlic, pepper flakes and honey. In a medium bowl, toss the sweet potatoes with 2 tablespoons of the soy mixture and ½ teaspoon black pepper.

After the rice has cooked for 15 minutes, uncover the pot, scatter the sweet potato mixture over the surface of the rice (without disturbing the grains) and re-cover. Cook over low until both the sweet potatoes and rice are tender, 20 to 25 minutes.

Remove from the heat and let stand, covered, for 10 minutes. Gently fluff with a fork, trying not to break up the potatoes. Transfer to a serving bowl, sprinkle with the sesame seeds and serve with the remaining soy sauce mixture for drizzling.

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Associated Press

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November 22, 2023
We Tried 6 Ways of Baking Crispy Sweet Potato Fries and the Winner Was Abundantly Clear

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I have to admit something: I have cooked more soggy, burnt, and just overall mediocre baked sweet potato fries than I’d like to admit. After years of sub-par homemade sweet potato fries, I gave up. I resigned to purchasing frozen sweet potato fries for more consistent results. But those bags can get pricey, and it seemed a little silly that sweet potato fries, out of all things, was the dish I couldn’t manage to get right.

So I decided once and for all to figure out the best way to bake crispy sweet potato fries at home.

How I Found the Best Way to Bake Sweet Potato Fries

Method: 30-Minute Soak, Baked at 450°F on a Wire Rack, No Cornstarch

2/10
Prep: 35 minutes
Cook: 30-38 minutes

About this method: This method comes from Love and Lemons. A 30 minute soak encourages the surface starch to release to aid crisping. Baking the fries on a cooling rack at 450°F is meant to allow the hot air to circulate around the sweet potatoes. This creates a crispy fry without needing to flip them halfway through the baking time.

Results: I could see starch collected at the bottom of the soaking bowl, so I was hopeful from the start. Unfortunately, this method did not work. These fries were somehow both soggy and dry at the same time.

The hottest oven temperature used for all the methods, it dried out the sweet potatoes rather than making them crisp. The cooling rack also imprinted a grid pattern on the fries. Not a deal-breaker if it produced crispy fries. But the fries were limp. The sweet potatoes really need direct surface contact with the baking sheet to help them brown.

This method is the only one that didn’t toss the fries with cornstarch, which was a noticeable difference in the final results. They tasted more like a roasted vegetable side dish than a “fry.”

Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez

Method: No Soak, Baked at 400°F

3/10
Prep: 10 minutes
Cook: 30 minutes, plus 30 minute rest

About this method: Sally’s Baking Addiction takes a savory turn from cakes and cookies and shares her method for baked sweet potato fries. This method intrigued me. She skips the soak, instead just tossing the fries with cornstarch and then olive oil. The fries hit the oven at 400°F for 30 minutes, flipping halfway. At that point, the oven is turned off, but the fries are left to rest in the still-hot oven for 30 minutes. Resting in the hot oven instead of at room temperature is meant to maximize the crisp factor.

Results: These fries definitely weren’t soggy. They stood up straight when I held one up. But the extra-long exposure to the heat also dried them out. The texture was leathery. And despite flipping them halfway through the cooking time, one side was much darker. I attribute this to them resting on the hot baking sheet for the extra 30 minutes.

Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez

Method: No Soak, Baked at 425°F

5/10
Prep: 10 minutes
Cook: 35 minutes

About this method: This super straightforward recipe comes from Cookie and Kate. The fries are tossed first with cornstarch, then with olive oil. They’re baked at 425°F for about 35 minutes, flipping halfway through. No soaking here — Kate claims the extra work doesn’t provide better results. Let the fries cool on a wire rack.

Results: I pulled these fries out of the oven at the shortest suggested cooking time, but even that was too long. These fries were the darkest of the bunch, really toeing the line of burnt. The fries weren’t limp at all, but I would categorize them as more chewy than crisp. I did like how straightforward they were to prep and cook. I would try these again, reducing the cooking time.

Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez

Method: 30-Minute Soak, Baked at 425°F

6/10
Prep: 35 minutes
Cook: 25 minutes

About this method: Amy of Chew Out Loud soaks her sweet potato fries for at least 30 minutes. After drying them well, they’re tossed with oil first, and then the cornstarch and seasoning. They’re baked at 425°F for 15 minutes, flipped, and returned to the oven for an additional 7-10 minutes. Let them cool for two minutes to crisp before serving.

Results: This was another fairly straightforward recipe, with the additional soaking step. Like before, I could see the starch collected at the bottom of the bowl. These fries were so close, but unfortunately did not quite hit the mark. They were limp, but I think this mainly had to do with the shorter cooking time. I think adding on additional cooking time would be an easy adjustment to make here.

Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez

Method: 1-Hour Soak, Baked at 425°

8/10
Prep: 1 hour 10 minutes
Cook: 50 minutes

About this method: Laura from The First Mess starts with shorter fries. The large sweet potatoes are cut in half through the equator first, then cut into 1/2-inch fries. They then go in a bowl of cold water for at least an hour to soak. After draining and drying well, they’re tossed with arrowroot or cornstarch. (Laura indicates that either will work. I stuck with cornstarch for consistency’s sake.) They’re laid out on a baking sheet sprayed with nonstick cooking spray. The tops are then sprayed again with cooking spray. No salt yet — it draws out moisture while cooking. They’re baked at 425°F, for 50 minutes, flipping halfway through. They can be returned to the oven for additional cooking time if more browning is needed.

Results: I was skeptical of the shorter, almost stubby fries at first. I like the more elegant look of cutting the full length sweet potato into fries. But there was no denying it was a lot easier to cut things up when starting with half a potato and a flat, even surface. The hour-long soak also seemed like a long prep time, plus nearly an hour’s cooking time.

But these fries were super crisp. The shorter length provided more surface area to crisp up. They’re also great if you’re serving a crowd — they’re a one-bite fry that doesn’t require double dipping. And using cooking spray was easier and much less of a mess. The hour-long soak is definitely something you have to plan around, but they can soak up to overnight. It’d likely be easier to prep them earlier in the day, let them soak in the refrigerator, then resume when it’s closer to dinnertime.

My only major complaint was that 50 minutes was too long for my oven. These fries were too dark. They also tasted a bit under-seasoned. The salt didn’t adhere as well to the fries when they were seasoned after being removed to a plate. I’d definitely repeat this method but start checking the fries for doneness at 35 minutes. I’d also salt them immediately out of the oven, while the oil is still bubbling on the surface.

Credit: Photo: Alex Lepe ; Food Stylist: Julia Choi-Rodriguez

Method: 10-Minute Soak, Tossed with Oil Then Cornstarch, Baked at 425

10/10
Prep: 15 minutes
Cook: 30-35 minutes

About this method: This technique from A Couple Cooks calls for a quick 10 minute soak. The fries are drained, dried, tossed with oil, and then cornstarch. They’re baked for 15 minutes at 425°, flipped, then returned to the oven for another 16-19 minutes.

Results: These sweet potato fries were easy to make and legitimately crispy. They were still crispy after sitting around for 45 minutes. They ranked higher cold when tasted side-by-side with some of the lower ranking methods while they were still hot.

I wasn’t sure the 10 minute soak would do much, but I could see starch collected at the bottom of the bowl. There was definitely less starch present compared to those that soaked for 30 minutes or more, but it was there. If you have the extra time, soaking them for longer won’t hurt, but even the short turn in the tub makes a difference. My only tiny complaint here is that tossing the fries with oil and then cornstarch was a little trickier than tossing with cornstarch first. But with the results it provided, it wasn’t a huge deal.

Soaking sweet potato fries in cold water, even for just 10 minutes, before baking definitely makes a difference. To streamline things, prep and pop the bowl of fries in the fridge several hours before eating.

425°F seems to be the sweet spot for the oven temperature. Not too hot where they burn but hot enough to crisp and brown evenly.

Lastly, be sure to rotate the pans when cooking. Ovens have hot spots that sweet potatoes are particularly susceptible to. Rotating the pans helps avoid half a pan of overdone fries, and half a pan of soggy fries.

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Meleyna Nomura

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October 27, 2023