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Sweet potatoes are one of the most rewarding crops to grow. They’re delicious, low-maintenance, nutrient-dense, and have a long storage life. But only if you know how to treat them right. Here’s how to tell when it’s time to harvest, how to do it without damaging your crop, and what to do afterwards to store them properly through the winter months.

1. Wait for the Leaves to Yellow

1024px Sweet potatoes leaves J1
Image Credit: Jamain, CC BY-SA 4.0, via Wikimedia Commons

The first real clue that your sweet potatoes are ready is when the vines start to change color. You’ll notice the once green leaves fading to yellow, and the stems may also begin to wither and die back. 

But don’t panic and yank them out the second you see some yellowing; give them some more time in the ground. Immature tubers may appear okay at first, but they won’t store well and often have a slightly off-taste. Just take the yellowing as your cue to start preparing for harvest.

2. Check the Calendar

white board calendar with colorful pens
Image Credit: Deposit Photos

Most varieties of sweet potatoes are ready to harvest between 90 and 120 days after planting. So, if you planted in mid-May, you’re probably looking at a harvest in early to mid-September, depending on your local weather.

That said, the calendar should be used more as a guide than a hard rule. Other factors, such as climate, soil, and variety, all play a significant role in determining harvest time. 

3. Skip Harvest if the Vines Are Still Bright Green

sweet potatoes growing in ground
Image Credit: Deposit Photos

If your vines are still healthy, lush green, don’t touch them. This usually just means the plant is still channeling energy into tuber growth. Harvesting them now could leave you with skinny, underdeveloped roots that barely resemble the plump, sweet potatoes you were hoping for. 

4. Do a Test Dig

Soil Compaction Test
Image Credit: Deposit Photos

If you’re not sure, gently dig around the base of one or two plants on the edge of your patch. You’re not committing to a full harvest yet, just checking to see what’s going on under the soil. If the tubers are still pencil-thin or feel fragile, wait another week or two and try again. But if they’re well-formed and about the size of your fist or larger, you’re good to go.

5. Pick a Dry Day to Harvest

1024px Sweet potatoes exposed DSCF7303
Image Credit: User: Vmenkov, CC BY-SA 3.0, via Wikimedia Commons

Try to pick a dry day to harvest your sweet potatoes, if possible. Wet soil clings to the roots, increasing the risk of bruising or breakage, and it also makes a mess. Dry soil is lighter, easier to work with, and less likely to introduce excess moisture that can lead to rot later. If the forecast for the week indicates rain, try to harvest before it arrives.

6. Stop Watering Before Harvest

U.S. Department of Agriculture (USDA), Agriculture Marketing Service (AMS), Dairy Program Marketing Research Specialist John Galbraith helped possible future farmers harvest sweet potatoes during the USDA Farmers Market which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for donation DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work. .“VegU” Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the “VegU(cation)” tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time..The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region. .The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung...PUMPKIN CURRY SOUP.Yields 8 cups.Prep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes.1 tbsp. olive oil.1 medium onion, finely chopped.3 garlic cloves, minced .3 lb. fresh sugar pumpkin .3 cups vegetable stock.1 tbsp. curry powder.1 tsp. chili powder.Salt and pepper to taste ..1. Preheat oven to 350° F..2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on..3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender..4. Remove from oven and let cool. Separate pumpkin flesh from skin. Purée the pumpkin flesh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.).5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder..6. Bring soup to a boil then reduce heat and simmer for 10.minutes. .Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée...Adapted from © My Darling Vegan 2016..THIS WEEK VEGU IS ALL ABOUT PUMPKINS..Three different species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless different varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet flesh making it ideal for eating. .HOW TO PICK.Look at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached. .Feel for freshness. Press on the bottom of the pumpkin. If it is flexible or has several soft spots it may indicate that it is not as fresh. .HOW TO PREPARE.To cook a fresh pumpkin, first wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and fibrous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel off the skin using a knife and chop the pumpkin into cubes, or purée the flesh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews. .HOW TO STORE .Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months..Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator. .Advice about freezing. Freezing pumpkin is a great option. To freeze, first roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, first peel the pumpkin skin and remove seeds and fibrous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year. .FUN FACTS.•.Pumpkins originated in Central America and are botanically a fruit..•.At the first Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin..•.Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds..•.Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins..•.China and India are the world’s top pumpkin producers; U.S. is ranked fifth..•.Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania..•.Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A..•.99% of pumpkins grown in the U.S. are sold for decoration...
Image Credit: U.S. Department of Agriculture, Public domain, via Wikimedia Commons

Start letting the soil dry out about 7 to 10 days before harvesting. This slightly firms up the tubers, making them less likely to snap when you dig them up. It also helps toughen their skins a bit before the actual curing and storage process.

7. Use a Garden Fork (or Your Hands)

A DC Central Kitchen driver gleans unsold fruit, produce, and baked goods from vendors and People's Garden harvest during the close of the USDA Farmers Market, which celebrates the close of its 22nd season on Oct 27, 2017, in Washington, DC. The last market day featured live music from the U.S. Army Band, farm animal exhibits. Visitors were able to bowl with squash, help harvest and learn about sweet potatoes for DC Central Kitchen, pick and paint pumpkins, meet farm animals, shop for fresh picked local produce from the Chesapeake Bay Region, enjoy prepared foods, see live turkeys from Tall Cotton Farm, get a farm animal and veggie-themed temporary tattoo to wear, and shop for food inspired art work. “VegU” Program Coordinators prepared and talk about a pumpkin curry soup recipe during free 10-minute fruit and vegetable classes at the “VegU(cation)” tent where people learned how to how to pick, store, and prepare pumpkin curry soup. Fruits and vegetables are featured during their peak harvest time.The USDA farmers market is located on the corner of 12th Street and Independence Ave, SW; features live music, 30+ farmers, ranchers, and small business owners in the Chesapeake Bay Region. The festival played host to thousands of visitors from around America and looks to open May 4, 2018. For more information visit usda.gov/farmersmarket or follow @USDA_AMS on Twitter and Instagram using hashtag #USDAFarmersMkt. View photos of the market on Flickr. USDA Photo by Lance Cheung.PUMPKIN CURRY SOUPYields 8 cupsPrep Time: 1 hour | Cook Time: 20 minutes | Total Time: 1 hour 20 minutes1 tbsp. olive oil1 medium onion, finely chopped3 garlic cloves, minced 3 lb. fresh sugar pumpkin 3 cups vegetable stock1 tbsp. curry powder1 tsp. chili powderSalt and pepper to taste 1. Preheat oven to 350° F.2. Remove pumpkin stem and slice pumpkin in half using a sharp knife. Remove pumpkin seeds and stringy innards with a spoon. Discard or save seeds to roast later on.3. Brush pumpkin halves with oil and place face down on a parchment-lined baking sheet. Bake for 45 minutes or until tender.4. Remove from oven and let cool. Separate pumpkin flesh from skin. Purée the pumpkin flesh in a blender or food processor. (Process to your preference of a smooth to chunky texture. See photo album for examples.)5. In a pot, heat onion and garlic over medium heat. Add vegetable stock, puréed pumpkin, curry powder and chili powder.6. Bring soup to a boil then reduce heat and simmer for 10minutes. Note: Each pound of sugar pumpkin should yield 1 cup of pumpkin purée.Adapted from © My Darling Vegan 2016THIS WEEK VEGU IS ALL ABOUT PUMPKINSThree different species in the Curburita genus are known as pumpkins (Cucurbita pepo, C. maxima, C. moschata). Pumpkins are typically planted in early summer and harvested in fall. Pumpkins can be stored for several months after harvesting due to their thick outer skin. There are countless different varieties of pumpkins grown in the United States ranging in size from 2 pounds to 100 pounds and in an array of colors including orange, yellow, green, and white. One of the most common pumpkin varieties used for cooking and baking is Sugar Pie (also known as pie pumpkins), which has thin skin and sweet flesh making it ideal for eating. HOW TO PICKLook at size. Choose pumpkins that feel solid and heavy for their size. Check for blemishes. Pick pumpkins that are unblemished, have consistent color and have the stems attached. Feel for freshness. Press on the bottom of the pumpkin. If it is flexible or has several soft spots it may indicate that it is not as fresh. HOW TO PREPARETo cook a fresh pumpkin, first wash and dry the whole pumpkin. Remove the stem and slice the pumpkin in half using a sharp knife. Clean out the inside, removing the seeds and fibrous strings. Place the halves on a cookie sheet or tray and bake at 350º F for about 30-45 minutes depending on the size. Once cooled, peel off the skin using a knife and chop the pumpkin into cubes, or purée the flesh in a blender or food processor. Use cooked pumpkin purée or cubes in pies, cakes, baked goods, soups, and stews. HOW TO STORE Pumpkins require cool and dry conditions for best storage. Optimal temperature is between 50-55º F and humidity of 50-70%. If stored properly, certain varieties of pumpkin can last up to two months.Tip: Store cooked, cubed or puréed pumpkin for up to one week in the refrigerator. Advice about freezing. Freezing pumpkin is a great option. To freeze, first roast pumpkin in the oven (as outlined on the other side of this handout) and place cooked cubes or puréed pumpkin into freezer bags. To freeze raw cubes, first peel the pumpkin skin and remove seeds and fibrous strings. Chop pumpkin into 1-inch cubes and store loosely in freezer bags. Frozen pumpkin can be stored for 9 months to 1 year. FUN FACTS• Pumpkins originated in Central America and are botanically a fruit.• At the first Thanksgiving feast in 1621, the pilgrims did not serve pumpkin pie, rather, they served stewed pumpkin.• Pumpkins are members of the Cucurbitaceae family, which includes squash, zucchini, watermelon, cucumbers and gourds.• Over 50,000 acres of pumpkins were harvested in the United States in 2014, producing 1.3 billion pounds of pumpkins.• China and India are the world’s top pumpkin producers; U.S. is ranked fifth.• Illinois is the top pumpkin producing state in the U.S. followed by California, Ohio and Pennsylvania.• Pumpkin is an excellent source of beta-carotene, the precursor to vitamin A.• 99% of pumpkins grown in the U.S. are sold for decoration.
Image Credit: U.S. Department of Agriculture, via Wikimedia Commons

When it’s time to dig, don’t grab the potato vines and start yanking. Sweet potatoes bruise more easily than you might think. Instead, use your hands or a garden fork and dig carefully. 

Start about 12 to 18 inches away from the center of the plant to avoid stabbing or slicing the tubers. Work slowly, loosening the soil all around before lifting the potatoes out by hand. 

8. Don’t Wash the Dirt Off 

sweet potatoes in a crate
Image Credit: Deposit Photos

Once the tubers are out of the ground, don’t be in a rush to clean them. Let the dirt dry on the skin and brush it off gently later. Washing right after harvest introduces moisture that can encourage mold or rot. It’s best to let them air-dry in a dark place for a few hours or overnight.

9. Be Gentle 

sweet potato
Image Credit: Deposit Photos

If you’re transporting sweet potatoes, handle them with great care. You can’t just toss them into a wheelbarrow or crate. Once bruises form, they turn into soft spots in days and harbor a lot of microorganisms.

Instead, treat them like fragile produce and lay them gently into a basket or tray lined with towels, rags, or even newspaper. Even one careless move can shorten their storage life by weeks.

How to Harvest and Store Radishes The Right Way

harvest radish
Image Credit: Deposit Photos

Radishes are among the first vegetables harvested in a late spring (or fall) garden, which makes them particularly exciting.  Here’s a guide on how to store radishes once they have been harvested.

How to Harvest and Store Radishes The Right Way

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artichoke plant close up
Image Credit: Deposit Photos

12 Challenging Vegetables to Grow That Are Totally Worth It

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