Sweet Potato

Way back in December of 2015 we planted a purple sweet potato in one of the galvanised beds. We have never grown them before and did absolutely no research on how to grow them – we just planted ย it and left it to its own devices.

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Long after the squash and pumpkin were over the sweet potato kept growing.

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We looked up when to harvest and found that it was either after it flowered or when the vine began to wither. A few weeks ago there was no sign of flowers but the vine was yellowing and starting to wither. We assumed that like when harvesting potatoes we would dig into the soil and find lots of delicious sweet potatoes. So we dug only to find…

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One giant sweet potato!

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What we now know is that as the vine grows you need to bury sections of it. The buried sections will start forming roots within a week and new tubers will form from these roots. If you don’t do that well…you will get a monster like we did ๐Ÿ™‚

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As you can see it had grown so large it had started to crack in places and appeared quite wooden, it also had lost most of its purple colour. Undaunted, we were determined to eat it! As we still had a few capsicums and coriander in the garden I turned half of the sweet potato into a Morrocan vegetable bake. I sliced centimetre rounds of the sweet potato, quartered the capsicums, halved some baby carrots and cut two red onions into wedges. I poured 2-3 tablespoons of olive oil into a big bowl and added 2 tablespoons of Morrocan seasoning, a tablespoon of smoked paprika, and a teaspoon of dried chilli flakes. I then added the veggies and gave them a good toss before putting them in a single layer on a couple of baking trays. While the veggies baked for 25 minutes I finely grated a lemon and then prepared some couscous adding the juice of the lemon and half the rind. I also steamed some spinach and rainbow chard. Once everything was ready I put the couscous into bowls with the veggies, added a good dollop of Greek yoghurt topped with the remainder of the lemon rind, coriander leaves and some toasted pine nuts, and served with the steamed spinach.

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It was delicious! The sweet potato was perfect, the vegetables had slightly caramelised and the seasoning was spot on. A really amazing dinner, try it for yourself and see!

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About A Kailyard in Adelaide

A Kailyard in Adelaide! We are working hard to be domestically sustainable in the foothills of Adelaide. As we both work fulltime this is not an easy task, but we do our best growing much of our own produce in our yard and in our community garden plots. We reduce, recycle and reuse as much as possible and try hard to not consume mindlessly. We have 5000 l of rainwater, a 5 kw solar system, and use a green energy provider for all our excess needs. Rachel: Mother, partner, teacher, writer, reader, crafter, cook, gardener, artist. Jamie: Father, partner, lecturer, therapist, would-be-politician, gardener, photographer, music lover.
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8 Responses to Sweet Potato

  1. Jan says:

    I’m amazed it was still edible, I would’ve have even tried.

  2. Nice work, and thanks for the tip about burying the vine as it grows! I just pulled out an old potted vine that had invaded the surrounding garden patch. I guess bit of it had been accidentally buried under the chop-and-drop mulch of grapevines and geraniums in that area. I got about 8 small tubers and a couple of them turned out super-sweet in last night’s curry. Love sweet potatoes to eat – and as an ornamental in the vertical garden or hanging baskets. Haven’t really developed a taste for the leaves yet but I’m told they are super healthy. ๐Ÿ™‚ Cheers Nadja.

  3. Pingback: Sweet Potato โ€” A Kailyard in Adelaide! – Seek Peace Times

  4. seekpeaceadmin2 says:

    I cant wait to grow as many as i possibly can!

  5. Joe's Connected Garden says:

    Yes, we got a few monster ones as well. Thanks for the tips

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