Harvest sweet potatoes after blossoms emerge on the vines. That’s the rule of thumb, but it can create timing issues: Ideally, you harvest while there are still some hot days left on the calendar; sweet potatoes should cure at 80 humid degrees for ten days before you put them in storage. On the other hand, vines need a very long season to produce flowers—sometimes long enough there aren’t any hot, humid days left in the year.
We had dinner guests last weekend and there was a catch. One of our visitors was having discomfort with her teeth. She reported that she was on a soup-only diet; chewing was out. I was excited to make up a pot of curried squash soup.
There was a problem. I visited the community garden and harvested what was ready, but not one of my winter squashes was ripe. On my way home, I passed two farm stands selling winter squash but decided not to stop. Eight miles north I’d visit the flea market where one of my favorite produce vendors would, no doubt, have a decent selection of squashes. Or not.
There was no winter squash at the flea market. I got involved with a familiar vendor in a discussion about winter squash timing. It’s still summer, he pointed out. I should shop for winter squash in winter. Then he asked what type I wanted and assured me he could have it for me on Wednesday at the farmers’ market. Except, I told him, I was going to eat the squash tomorrow (Sunday), so Wednesday just wouldn’t do, thank you.
He suggested I visit a grocery store, but I had another thought: Forget winter squash, instead I’d make curried sweet potato soup.
I didn’t plant the cucumber in a sweet potato patch. No, the sweet potatoes were so happy in their patch they decided to take more ground, surrounding cucumbers, zucchinis, and peas.
Sweet Potato Harvest
My sweet potato patch is one of the season’s great successes. You can’t see the mulch for the vines, and tendrils reach into the pea patch, the cucumber and zucchini patches, and through the garden fence onto the lawn. Flowers emerged about a week ago, so by the rule of thumb (don’t harvest until the vines flower), there must be sweet potatoes ready to dig.
I think I dug up two plants. The vines are such a mess, it’s hard to tell where one plant ends and the next begins. In any case, I ended up with two large sweet potatoes, one of medium size, and several small ones that together might have made up one large one. I’m so looking forward to harvesting the entire bed; there must be more than 50 pounds of food in it.
Curried Sweet Potato Soup
The soup was amazing. I made it up as I went along, and it was a tad complicated but worth the effort. Here’s about what I did, written as a recipe:
What was probably two plants yielded about three pounds of gorgeous sweet potatoes. Every tuber in this photo went into the curried sweet potato soup described in this post.
Ingredients for Soup
~3 lbs of sweet potatoes
1 medium onion
16 ozs of mango pieces (I used a pint jar of home-canned mangoes)
1 pint of heavy cream
1 – 2 cups milk
1 tsp cumin powder
1 tsp chili powder
1 tsp turmeric powder
1 tsp paprika
1 tsp garam masala (or substitute curry powder)
¼ tsp beri-beri seasoning or cayenne pepper
1 tbs amchur powder (if you can find some)
Wash and skin the sweet potatoes and slice them into ½-inch thick filets. Brush these with olive oil and grill for about 3 minutes on each side. You’re trying to develop a little char, but don’t worry about cooking the tubers all the way through. Set them aside while you work on the curry.
Set a one-gallon pot on the shy side of medium heat and add the butter. As the butter melts, chop the onion and stir in the pieces. Grate a chunk of fresh ginger into the pot—½ inch of a piece the thickness of your index finger—and mix it with the onion and butter.
Stir in each of the seasonings in the order listed in the ingredients box, letting each cook for about a minute before adding the next seasoning.
Stir and scrape the bottom of the pot to keep things from sticking and add the grilled sweet potatoes. Stir thoroughly to coat every piece with the curry mixture.
Add the mangoes and the liquid in which they were canned (if you’ve used fresh mangoes, add about ½ cup of water at this point), stir it all together, cover the pot, and lower the heat so it simmers without burning. Cook until the sweet potatoes are soft—about 15 minutes.
Transfer the hot curried sweet potatoes and mangoes to a blender and puree until the mixture is very smooth. Add some of the cream if necessary to make it blend.
Rinse the pot to remove any chunks of food and return the pureed sweet potatoes and mangoes to it (for a perfectly creamy soup, work it through a sieve on its way back to the pot). Raise the heat and combine the cream into the pureed sweet potatoes and mangoes. Stir to prevent burning.
The combined cream and curry mixture is likely too thick to serve as soup. So, stir in milk to achieve an appropriate consistency. I like it crazy thick, but it’s a very rich soup, so you can cut it quite a bit and retain its character.
Serve the soup hot. While we didn’t eat it this way, I imagine the soup would be very nice served over a mound of basmati rice.