North Georgia
Use approximately April 29–June 29, waiting until frost danger has passed and soil is near 70°F.
Georgia warm-season storage-root guide
Growing Sweet Potatoes in Georgia
Sweet potatoes use Georgia's long warm season to turn rooted slips into vigorous vines and storage roots—provided the soil is warm, loose and well drained and the harvest is handled and cured carefully.
Warm soil, healthy slips and careful curing
Georgia Sweet Potato Quick Facts
Start
Plant rooted slips rather than treating sweet potatoes like seed-grown Irish potatoes.
Season
UGA's current chart lists roughly 90–150 days to maturity.
Spacing
Plant slips about 12 inches apart in rows roughly 3½ feet apart.
Harvest
Dig before damaging cold and handle tender skins gently.
PLANT BY REGION
When to Plant Sweet Potatoes in Georgia
Sweet potatoes are frost-sensitive and need warm soil. UGA's current chart provides a Middle Georgia window and directs regional shifts.
Middle Georgia
Use April 15–June 15, with warm soil and enough growing season remaining for the selected cultivar.
South Georgia
Use approximately April 1–June 1, confirming that frost danger has passed and the soil is warm.
Ranges follow the UGA Home Gardening planting chart, reviewed in February 2026. Soil temperature and days to maturity still control the final decision.
Begin with rooted shoots—not botanical seed
Sweet Potatoes Are Grown From Slips
Plant healthy rooted slips from a reliable source after frost danger has passed.
Sweet potatoes and Irish potatoes are different crops. Sweet potato slips are shoots produced from storage roots; they are not seed potatoes and should not be described as true seed.
Compare maturity, flesh and vine habit
Sweet Potato Varieties for Georgia
UGA chart selections
Centennial, Georgia Red, Giant Jet, Hernandes and Red Jewel appear in current statewide guidance.
Additional home-garden choices
Beauregard, Jewel, Porto Rico and Yellow Jersey also appear in UGA home-garden material.
Choose for the site
Compare maturity, disease resistance, vine habit and flesh type rather than treating every cultivar as interchangeable.
Give storage roots a loose, drained bed
Sun, Soil, Water and Fertility
Sun
Choose a site receiving about 8–10 hours of sun.
Soil
Use loose, well-drained soil; raised rows or beds help where Georgia clay stays dense.
Water
Water after planting and maintain reasonable moisture while slips establish.
Fertility
Use a soil test; excessive nitrogen can favor vines over storage-root development.
Control weeds early before vines spread. Avoid repeatedly planting sweet potatoes in the same bed, and preserve enough loose soil depth for roots to expand without waterlogging.
Protect planting stock, roots and rotation
Common Sweet Potato Problems in Georgia
Root-feeding insects
Soil insects can scar or tunnel storage roots. Rotate beds, inspect roots at harvest and identify the pest before treatment.
Sweet potato weevil
Use clean slips and avoid leaving infested roots or crop debris to carry problems forward. Confirm suspected injury through Extension guidance.
Foliage and disease pressure
Flea beetles, caterpillars and diseases can affect the crop. Start with healthy material, scout vines and maintain drainage.
Dig carefully, cure warm and store after healing
Harvesting, Curing and Storing Sweet Potatoes
Harvest timing depends on cultivar, planting date and weather. Dig before damaging frost, loosen the soil carefully and lift roots without skinning or cutting them. Fresh skins are easily wounded.
Cure healthy roots at about 80–85°F and 85–90% relative humidity for approximately one week.
Curing helps minor wounds heal and improves eating and storage quality. After curing, move sound roots to suitable storage with airflow and inspect them rather than sealing damaged or damp roots together.
Grow → Harvest → Cook: Carry cured Georgia sweet potatoes into the protected recipes below, then browse the complete Georgia Garden Recipe Finder.
From cured roots to the kitchen
Sweet Potato Recipes
Roasted Sweet Potato and Chickpea Salad
Smoky roasted sweet potatoes and chickpeas tossed with cumin, paprika and fresh salad ingredients.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons feta cheese, crumbled (optional)
- 1 tablespoon balsamic vinegar or lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss sweet potato cubes and chickpeas with olive oil, ground cumin, smoked paprika, salt, and pepper.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes or until sweet potatoes are tender and chickpeas are crispy.
- In a serving bowl, combine the roasted sweet potatoes and chickpeas with red onion, cilantro, and feta cheese.
- Drizzle balsamic vinegar or lemon juice over the top.
- Toss gently and serve warm.
Maple Glazed Sweet Potatoes with Pecans
Sweet potatoes glazed with maple syrup, warm spices and crunchy pecans.
Ingredients
- 4 medium-sized sweet potatoes, peeled and sliced
- 1/4 cup melted butter
- 1/4 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt to taste
- 1 cup pecans, chopped
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, toss sweet potato slices with melted butter, maple syrup, ground cinnamon, ground nutmeg, and salt.
- Spread the sweet potatoes in a single layer on a baking sheet.
- Bake in the preheated oven for 25-30 minutes or until the sweet potatoes are tender, stirring once halfway through.
- In the last 5 minutes of baking, sprinkle chopped pecans over the sweet potatoes.
- Once done, transfer the sweet potatoes and pecans to a serving dish.
- Garnish with fresh parsley and serve.
Southern Sweet Potato Pie
Roasted sweet potato gives this Southern pie a silky filling warmed with cinnamon, nutmeg, ginger and vanilla.
Ingredients
- 1 unbaked 9-inch pie crust
- 2 cups mashed roasted sweet potato, cooled
- 1/2 cup unsalted butter, melted and cooled slightly
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 3/4 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
Instructions
- Heat the oven to 350°F. Fit the pie crust into a 9-inch pie plate, crimp the edge and refrigerate while preparing the filling.
- Beat the sweet potato and melted butter until smooth. Add the brown sugar and granulated sugar and beat until combined.
- Beat in the eggs one at a time, followed by the evaporated milk, vanilla, cinnamon, nutmeg, ginger and salt.
- Pour the filling into the chilled crust and smooth the top. Bake for 50 to 60 minutes, until the outer filling is set and the center retains a slight wobble.
- Cool completely on a rack for at least 3 hours before slicing.
Garden note: Roasting concentrates the sweet potatoes better than boiling. The pie can be refrigerated, covered, for up to 4 days.
Sweet Potato Biscuits
Mashed sweet potato and cold butter make these tender biscuits golden, gently sweet and ready for a Georgia breakfast table.
Ingredients
- 2 cups all-purpose flour, plus more for shaping
- 1 tablespoon baking powder
- 1 tablespoon packed light brown sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 6 tablespoons cold unsalted butter, cubed
- 1 cup smooth mashed sweet potato, chilled
- 1/3 cup cold buttermilk, plus more for brushing
Instructions
- Heat the oven to 425°F and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, brown sugar, salt and cinnamon. Cut in the cold butter until pea-size pieces remain.
- Stir together the chilled sweet potato and buttermilk. Fold the mixture into the dry ingredients just until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Pat it into a rectangle, fold it in thirds and repeat the fold once more. Pat to 3/4-inch thickness.
- Cut with a 2 1/2-inch biscuit cutter, pressing straight down. Arrange the biscuits close together on the baking sheet and brush the tops lightly with buttermilk.
- Bake for 15 to 18 minutes, until risen and golden. Serve warm.
Garden note: Cold sweet potato, butter and buttermilk help create distinct layers. Handle the dough lightly and avoid twisting the cutter.
Continue your Georgia warm-season garden
Keep Exploring GA Garden
Continue with potatoes, okra, beans and the Georgia vegetable guide. Use the Georgia Planting Calendar, Companion Planting, Pest & Disease Help and Harvesting Guides.