Growing sweet potatoes at home in containers: a practical guide

For planting, select a firm and smooth root without soft spots, preferably organic, as store-bought roots may have been treated with anti-sprouting agents. Toothpicks are inserted into the sides of the root and it is placed in a jar of water with the pointed end up so that the bottom half is submerged. The container is left in a warm and bright place, changing the water periodically. After a few weeks, shoots appear, which reach a length of 6 to 12 inches in six to eight weeks. They are carefully separated and placed in water for a few days to form additional roots. The plants are heat-loving and do not develop at temperatures below approximately 18°C.

To grow the underground part, a deep container with drainage holes and loose, well-drained soil with the addition of compost is required. The minimum container depth is 12 inches: a 10-gallon pot is suitable for two to three plants, and a 20-gallon pot is designed for four to six. The shoots are planted at a depth of about four inches so that the leaves remain above the soil surface. The plants require bright light (six to eight hours of sun per day or a grow light) and irrigation when the top inch of the soil dries out. Fertilizers with a low nitrogen content are used for top dressing.

The harvest of most cultivars is ready in 90–120 days, when the leaves begin to turn yellow. The roots are dug up by hand, without washing them, and cured for 5 to 14 days in warmth and humidity (about 80°F or 27°C) to improve flavor and keeping quality, after which they are kept in storage at a temperature of about 60°F (15°C). The young leaves of the plant are also edible and are prepared similarly to spinach. The yield in containers depends on temperature, light, cultivar, and container volume, and the results obtained may differ from growing in open ground.