Beauregard
Copper-toned skin, orange flesh and a moist texture that works across many preparations.
Roasting & mashingWhat to Eat Now / Autumn Harvest & Winter TableSweet Potatoes.
Sweet Potatoes.
The Southern Harvest That Keeps Giving.
From sandy fields to family tables, the sweet potato is more than a seasonal side. It is a crop of patience, a staple of Southern kitchens and a connection to the people who grow what we eat.
A Season Worth Savoring
Some of the South's richest food stories begin underground.
A sweet potato carries the warmth of the growing season into the cooler months.
Planted when soils warm and lifted before damaging freezes, sweet potatoes ask growers to think months ahead. After harvest, many are cured under carefully managed warm, humid conditions to help heal small surface injuries and develop better keeping quality.
That ability to store and nourish has made the crop a lasting part of Southern food culture. Buying from a regional grower connects the everyday meal to the labor, land and knowledge behind it.
Know What You're Buying
One name. More than one kind of sweet potato.
Skin color, flesh color, moisture and texture vary. Ask your grower what varieties are available and how they perform in the kitchen.
Covington
A widely grown orange-fleshed variety with a sweet, smooth character.
Baking & everyday cookingJapanese-type
Often purple-red skinned with pale flesh; typically denser and drier when cooked.
Whole roastingPurple-fleshed
Colorful varieties with a firmer texture; cooking qualities depend on the cultivar.
Roasting & vibrant sidesThese are examples, not a promise of local availability. Sweet potatoes are not the same botanical crop as true yams, despite common grocery labeling.
Replace with licensed Southern sweet potato harvest photograph
From the Field
The harvest is only part of the work.
Sweet potatoes grow below the soil surface, but their story is shaped above it: soil preparation, slips, weed control, rainfall, harvest timing and careful handling. Roots can be damaged by rough harvesting or cold exposure.
Curing and storage are essential parts of bringing a good crop to market. When you buy direct, ask where the roots were grown, when they were harvested and which varieties the farm favors.
Explore local producers →Bring the Season Home
Choose well. Store smart. Use every good root.
Sweet potatoes are generous in the kitchen, but they reward a little care before cooking.
At the market
Choose firm roots without soft spots, mold or deep cuts. Similar sizes cook more evenly. Unusual shapes are often perfectly usable.
At home
Store uncooked roots in a cool, dry, well-ventilated place—not the refrigerator. Avoid freezing temperatures, direct sunlight and sealed plastic bags.
In the kitchen
Roast until tender to concentrate flavor, bake whole, or add cubes to soups and grain bowls. Scrub thoroughly before preparing.
Use the last few
Cook sound roots before they deteriorate. Turn leftovers into mash, fritters or soup. Discard roots with mold or extensive rot.
Food, Memory & Place
A Southern staple with a deeper history.
Sweet potatoes originated in the Americas and became deeply woven into Southern agriculture and cooking. Across generations, they have appeared baked, roasted, candied, in breads and in pies—each preparation reflecting local ingredients and family traditions.
Black Southern cooks, farmers and food entrepreneurs have played central roles in sustaining and shaping these traditions. The sweet potato's story is not one recipe or one community; it is a living part of the region's food heritage.
Explore food heritage →Ideas for the Table
Four ways to let sweet potatoes lead.
Give the root a starring role, with preparations that let its natural flavor come through.
Slow-Roasted Sweet Potatoes
Bake whole until completely tender; finish with butter, herbs or a little olive oil and flaky salt.
Sweet Potato & Winter Greens
Pair roasted cubes with collards, kale or mustard greens and a bright vinegar dressing.
Smoky Sweet Potato Soup
Simmer with onion, stock and smoked paprika; blend until smooth and finish with citrus.
Skillet Hash
Cook diced sweet potatoes with onions and peppers until tender and browned; top with herbs or an egg.
Find the People Behind the Harvest
Follow the sweet potato back to its source.
The most useful seasonal guide does more than tell you what to cook. It helps you find the growers, markets and communities that bring the harvest to your table.
Meet the growers
Southern Producers
Explore the farms and people growing food across our regional network.
Discover producers →Shop the harvestFarmers Markets
Look for seasonal roots, ask about varieties and build relationships with growers.
Explore markets →Go experience itFood & Farm Journeys
Explore the agricultural landscapes and communities behind Southern food.
Explore journeys →Questions From the Market
Sweet potato season, explained.
When are sweet potatoes in season in the South?
Harvest generally occurs from late summer through fall, depending on region and planting conditions. Properly cured roots can be marketed for months afterward, so local sweet potatoes may remain available in winter.
Are sweet potatoes and yams the same thing?
No. Sweet potatoes and true yams are botanically different plants. In the United States, some orange-fleshed sweet potatoes are marketed as “yams,” so check the actual product.
Should I refrigerate raw sweet potatoes?
Usually not. Refrigeration can cause chilling injury and affect quality. Store uncooked sweet potatoes in a cool, dry, ventilated place and use them before they spoil.
Are sweet potatoes only for sweet dishes?
Not at all. Their natural sweetness balances greens, herbs, beans, peppers, spices and acidic dressings. Roasting and savory soups are especially versatile.
Does a fall harvest mean the roots are fresh from the field?
Not necessarily. Sweet potatoes are often cured and stored before sale. Ask growers when and where they were harvested and how they have been stored.
Keep Exploring the Season
What to Eat Now →There's more on the Southern table.
Sweet potatoes are one chapter in a changing calendar of ingredients, growers and food traditions.