Growing Sweet Potatoes in Georgia

Sweet potatoes thrive in Georgia's warm season, but good roots still depend on healthy slips, warm soil, steady establishment water and loose ground. They are not Irish potatoes and are grown differently.

Georgia Sweet Potato Quick Facts

When to Plant Sweet Potatoes in Georgia

UGA's statewide chart lists April 15–June 15. Soil should reach about 70°F, which may occur around mid-April in South Georgia and in the first part of May in Middle to North Georgia. Cold soil slows slips and encourages loss, so use temperature and local frost conditions—not the calendar alone.

Choose and Plant Healthy Slips

Sweet potatoes are grown from slips—rooted shoots produced from storage roots. Begin with vigorous, disease-free slips from a reliable source. UGA guidance describes slips about 6–12 inches long; set the rooted portion several inches deep with the upper leaves above the soil, spacing plants about 12 inches apart.

Best Sweet Potato Varieties for Georgia

UGA's current statewide chart lists Centennial, Georgia Red, Giant Jet, Hernandes and Red Jewel. Home-garden guidance also discusses Beauregard, Jewel, Porto Rico and Yellow Jersey. Choose for maturity, disease resistance, vine habit and the flesh texture you prefer.

Georgia Clay, Ridges and Raised Beds

Sweet potatoes need loose, well-drained soil. Unamended clay can produce small or misshapen roots and may stay wet around new slips. Incorporate finished compost to improve structure and plant on raised rows or in raised beds where drainage is poor. Avoid high-nitrogen amendments that produce excessive vines at the expense of roots.

Watering Sweet Potato Slips

Water new slips thoroughly and keep them from drying out during establishment. UGA home-garden guidance calls for close attention during the first two weeks—daily at first if rain is absent, then less often as roots establish. Afterward, provide roughly weekly water as weather and soil require. Avoid waterlogging and large moisture swings, and reduce irrigation as harvest approaches.

Growing Sweet Potatoes in Containers

A large, deep container with excellent drainage can produce a modest crop. Use a loose potting mix rather than native clay, plant only one or two slips per large container, and give vines room to trail. Containers dry faster than beds, so check moisture often without keeping the mix saturated.

Heat, Vines and Garden Care

Give plants full sun and allow vines room to run. Keep the bed weed-free while slips establish; later, the vines shade much of the soil. Avoid unnecessary pruning or repeatedly lifting vines because foliage is feeding the storage roots below ground.

When to Harvest, Cure and Store

Dig when the cultivar reaches maturity and before frost damages the vines. Loosen soil well away from the crown and lift carefully because fresh skins bruise easily. Cure sound roots under warm, humid, ventilated conditions so minor wounds heal, then store them in a cool, dark, ventilated place rather than the refrigerator. Use damaged roots first. See GA Garden's harvesting guides.

Common Sweet Potato Problems in Georgia

Root-feeding insects, flea beetles, caterpillars and diseases can affect the crop. Start with healthy planting material, rotate away from the same bed, manage weeds and inspect roots at harvest. Cracked or oddly shaped roots often reflect soil compaction or uneven moisture. Identify pests before selecting treatment.

Grow → Harvest → Cook: Browse sweet potato salads, sides, biscuits and pie in the Georgia Garden Recipe Finder.

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Sweet Potato Recipes

Roasted Sweet Potato and Chickpea Salad prepared with garden-fresh sweet potatoes

Roasted Sweet Potato and Chickpea Salad

Smoky roasted sweet potatoes and chickpeas tossed with cumin, paprika and fresh salad ingredients.

  • Yield: 6 servings
  • Prep: 15 min
  • Roast: 30 min
  • Total Time: 45 min

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

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss sweet potato cubes and chickpeas with olive oil, ground cumin, smoked paprika, salt, and pepper.
  3. Spread the mixture on a baking sheet in a single layer.
  4. Roast in the preheated oven for 25-30 minutes or until sweet potatoes are tender and chickpeas are crispy.
  5. In a serving bowl, combine the roasted sweet potatoes and chickpeas with red onion, cilantro, and feta cheese.
  6. Drizzle balsamic vinegar or lemon juice over the top.
  7. Toss gently and serve warm.
Maple Glazed Sweet Potatoes with Pecans prepared with garden-fresh sweet potatoes

Maple Glazed Sweet Potatoes with Pecans

Sweet potatoes glazed with maple syrup, warm spices and crunchy pecans.

  • Yield: 6 servings
  • Prep: 15 min
  • Bake: 30 min
  • Total Time: 50 min

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

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, toss sweet potato slices with melted butter, maple syrup, ground cinnamon, ground nutmeg, and salt.
  3. Spread the sweet potatoes in a single layer on a baking sheet.
  4. Bake in the preheated oven for 25-30 minutes or until the sweet potatoes are tender, stirring once halfway through.
  5. In the last 5 minutes of baking, sprinkle chopped pecans over the sweet potatoes.
  6. Once done, transfer the sweet potatoes and pecans to a serving dish.
  7. Garnish with fresh parsley and serve.
Slice of Southern sweet potato pie with smooth orange filling and a flaky golden crust

Southern Sweet Potato Pie

Roasted sweet potato gives this Southern pie a silky filling warmed with cinnamon, nutmeg, ginger and vanilla.

  • Yield: One 9-inch pie, 8 slices
  • Prep: 25 min
  • Bake: 1 hr
  • Total Time: 4 hr 25 min

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

  1. 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.
  2. Beat the sweet potato and melted butter until smooth. Add the brown sugar and granulated sugar and beat until combined.
  3. Beat in the eggs one at a time, followed by the evaporated milk, vanilla, cinnamon, nutmeg, ginger and salt.
  4. 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.
  5. 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.

Tall flaky sweet potato biscuits with golden orange layers and a pat of melting butter

Sweet Potato Biscuits

Mashed sweet potato and cold butter make these tender biscuits golden, gently sweet and ready for a Georgia breakfast table.

  • Yield: 10 biscuits
  • Prep: 15 min
  • Bake: 18 min
  • Total Time: 33 min

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

  1. Heat the oven to 425°F and line a baking sheet with parchment paper.
  2. Whisk together the flour, baking powder, brown sugar, salt and cinnamon. Cut in the cold butter until pea-size pieces remain.
  3. Stir together the chilled sweet potato and buttermilk. Fold the mixture into the dry ingredients just until a shaggy dough forms.
  4. 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.
  5. 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.
  6. 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.


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Georgia timing note: statewide planting dates are planning guides. Adjust for your county, elevation, frost dates and current weather.


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