Sweet Potatoes

Sweet potatoes adapt well to tropical soils, thriving in both dry and moderate-rainfall zones. The purple Okinawan sweet potato, in particular, has gained fame for its vibrant interior color and natural sweetness, making it a star ingredient in pies, mochi, and side dishes. Farmers typically space cuttings (slips) on raised beds, controlling weeds manually or with targeted herbicides. Yield depends on timely planting, steady nutrition, and mitigation of pests like weevils that bore into tubers.

Various sources, including agricultural extension reports and local economic surveys, note that sweet potatoes rank among the most widely grown root crops in Hawaiʻi. While much of the supply heads to local markets and direct consumers, a segment is processed into chips and frozen fries for retail. Demand remains strong year-round, bolstered by the sweet potato’s reputation as a healthier carbohydrate alternative. Restaurants highlight their versatility in everything from poke bowls to dessert menus, fueling ongoing consumer interest.

In terms of market prospects, sweet potatoes continue to benefit from the increasing emphasis on regional diets and the farm-to-table movement. Ongoing research into improved varieties seeks to enhance yield, disease resistance, and color intensity, potentially diversifying product offerings for farmers. Small to mid-sized operations find sweet potatoes a reliable anchor crop, especially with consistent consumer messaging around local, health-conscious eating. As a result, sweet potatoes appear poised to remain a significant contributor to Hawaiʻi Island’s agricultural portfolio.