Ahh, the sweet potato – a Mississippi (and holiday) favorite, and for good reason. This tropical root thrives in our climate, and many of us end up with a surplus in the cabinet thanks to its long shelf life and consistently affordable price. According to Lorin Harvey, sweet potato specialist with the Mississippi State University Extension Service, Mississippi is the third-largest U.S. producer, with an annual production value of about $82 million. Most of that crop comes from Vardaman – the self-proclaimed “Sweet Potato Capital of the World” in Calhoun County. And in case you missed it, the sweet potato officially became the state vegetable this summer when Gov. Tate Reeves signed Senate Bill 2383 into law on July 1.

My Pepaw frequently stops near Vardaman to buy dozens of pounds straight from farmers selling on the roadside, and because of that, I regularly end up with several pounds in my own potato bin.

Growing up around so many sweet potatoes means most of us have asked the same questions: Are sweet potatoes and yams the same? (No – true yams are starchy tubers native to Africa and rarely sold in U.S. grocery stores.) Is there a superior variety? (All have their merits, though I’ll make an argument for my favorites.) Can I really grow them in a hobby garden – successfully? (Yes, you probably can.)

With all these spuds to manage, caring for your haul is universal and simple. Here are a few tips on selecting, storing, serving – and eventually growing – your own.

Selecting

When choosing sweet potatoes, buy local when possible. Farmers markets and direct-to-consumer farms (find them at usdalocalfoodportal.com) offer the freshest, least-traveled options, often at better prices during peak season. Look for potatoes that feel solid and dense for their size, with smooth, unbroken skin. Cuts, bruises or soft spots shorten their shelf life quickly.

Mississippi growers most commonly raise the Beauregard, known for its dependable sweetness and deep-orange flesh. Other red- to copper-skinned varieties like Jewel and Garnet offer similar color. If you spot white-fleshed or purple varieties — yes, vivid purple inside and out — give them a try. Each type cooks a little differently, so roasting a few side-by-side can be a fun way to compare flavors and textures.

Storing

Storing sweet potatoes is simple once you know the basics. Keep them unwashed until ready to cook, and place them in a cool, dry, well-ventilated spot — a pantry or cabinet works for a week or two, while a slightly cooler space (around 55 to 60 degrees) will stretch their life even longer. Avoid the refrigerator or any cold area; temperatures below the mid-50s can cause the centers to harden and make the potatoes spoil more quickly. If they sprout, they’re still usable as long as the flesh is firm — just snap off the sprouts before cooking.

Serving

Sweet potatoes fit into just about any kitchen mood: roasted, mashed, baked, blended into soups, or folded into breads and pies. When possible, leave the skins on — they’re fully edible and turn crisp and flavorful when roasted. I’m partial to high-heat roasting with a little oil and salt, but they’re just as good in curries, tacos, breakfast hashes or casseroles. If you’re trying to work through a large supply, rotate your methods and freeze what you can. Mashed sweet potatoes freeze especially well and make an excellent topping for Shepherd’s Pie — which I always make with sweet potatoes instead of white.

Growing — when the time is right

If you’ve wondered whether sweet potatoes will grow in a home garden, the answer is almost always yes. They thrive in Mississippi’s long, warm growing season. Plant certified slips in late spring once the soil has warmed, and give them plenty of room to vine out. Loose, well-drained soil is ideal. With consistent watering and minimal fuss, you can harvest in about 90 to 120 days. Cure them for a week or two in a warm, dry place to develop sweetness, and they’ll store beautifully for the winter.

Whether you’re buying them from a roadside stand, receiving them from a generous relative, pulling them from your pantry, or digging them out of your own backyard, sweet potatoes are a Mississippi staple worth celebrating – even when you have more than you know what to do with.