Haenam Honey Sweet Potato Harvest Begins: A Complete Guide to Variety Taste Differences and How to Choose

In September 2026, the harvest of newly harvested sweet potatoes, heralding the start of autumn, is in full swing in Haenam, the "Land's End Village." The Honey Sweet Potato (Beniharuka), which begins its main harvest season in September, is especially beloved for its sweet taste. However, it's easy to be surprised by freshly harvested Honey Sweet Potatoes, as their taste and texture are different from the moist ones we're used to.

Focusing on Haenam sweet potatoes, this article compares the characteristics and taste differences between Honey, Pumpkin, and Chestnut sweet potato varieties, and explores the best curing, storage, and cooking methods to enjoy them at their most delicious.

2026 Haenam Sweet Potato Harvest Season

Haenam is a major sweet potato producing region, registered as Geographical Indication No. 42 with the National Agricultural Products Quality Management Service. Its maritime climate, with the sea on three sides, and its red clay soil fields rich in germanium provide the optimal environment for growing sweet potatoes. The harvest season for each variety is as follows.

• Chestnut Sweet Potato (Jin-yulmi, etc.): The harvest of early-maturing varieties begins in late July.
• Pumpkin Sweet Potato (Hopungmi, etc.): Shipments begin in late July, with supply increasing after mid-August. Some varieties are also harvested in October.
• Honey Sweet Potato (Beniharuka): Harvesting starts in early September and continues through October and November. They are typically ready for harvest 110 to 130 days after planting the seedlings.

As autumn deepens and Haenam's sweet potato fields get busy, various September autumn regional festivals are held across the country.

Sweet Potato Variety Comparison Table: Taste, Texture, and Sweetness

Sweet potatoes vary in taste, texture, and suitable cooking methods depending on the variety. Here is a table summarizing the characteristics of the three main types.

Note: Sweetness can vary depending on the variety, degree of curing, and cooking method (it increases when roasted).

'Real' Honey Sweet Potatoes are Made Through Curing

Freshly harvested Honey Sweet Potatoes (Beniharuka) have a high starch content, giving them a starchy texture similar to Chestnut Sweet Potatoes. The moist, sweet Honey Sweet Potatoes we know and love are only perfected through a 'curing' process.

• Curing: Producers perform curing to heal any wounds from harvesting and prevent pathogens from entering. It's a process of storing the sweet potatoes for about 4 days in an environment with a temperature of 30-33°C and humidity of 90-95% to form a cork layer over the wounds. This process is the first step in increasing the sweet potato's shelf life and sweetness.
• Post-harvest Aging: After the initial curing, the sweet potatoes enter a full-scale aging process in storage at 12-15°C. During this period, the starch inside the sweet potatoes slowly converts to sugar. It usually takes 1-2 months or more of aging to fully experience the authentic taste of Honey Sweet Potatoes.

How to Choose and Store Good Sweet Potatoes

To choose fresh and delicious sweet potatoes, you should check a few things. If you've purchased them directly from the farm, it's important to store them correctly.

Choosing Fresh Sweet Potatoes

• Look for ones with a smooth, firm surface, free of scratches or black spots.
• The skin color should be vibrant and uniform.
• They shouldn't have too many fine roots.
• They should feel heavy for their size when you pick them up.
• Avoid those with sprouts, soft spots, or mold.

Home Storage Tips

1. Unpack and Dry Immediately: As soon as you receive the box, open it and take out all the sweet potatoes.
2. Spread them out on newspaper in a cool, shaded area for 1-2 days to dry any surface moisture.
3. Absolutely No Refrigerator Storage: Sweet potatoes suffer from cold damage below 10°C, which causes them to rot easily. Avoid storing them in the refrigerator or on a cold balcony.
4. Store at the Right Temperature: The best place to store them is in a dark, well-ventilated area at 12-15°C. You can keep them in a paper box or a basket.

Optimal Cooking Methods by Variety

Choosing the right cooking method for each type of sweet potato can maximize its flavor.

• Chestnut Sweet Potato: With its low moisture content and firmness, it's great for steaming to enjoy its starchy texture. It also holds its shape well, making it suitable for frying or making Mattang (candied sweet potatoes).
• Pumpkin Sweet Potato: Being very moist and soft, it makes an excellent snack when steamed or roasted. It's also great for making porridge, soup, or purée.
• Honey Sweet Potato: Delicious both steamed and roasted, but it becomes sweetest when roasted in an air fryer or oven, as moisture evaporates and the sugars concentrate.

Frequently Asked Questions (FAQ)

Q1. I bought Honey Sweet Potatoes, but they're dry and starchy like Chestnut Sweet Potatoes. Why is that? A. Freshly harvested Honey Sweet Potatoes (variety: Beniharuka) have not yet fully converted their starch to sugar, giving them a texture similar to Chestnut Sweet Potatoes. They will become moister and sweeter over time as they naturally cure. Wrap them in newspaper and store them in a cool place for 1-2 months to let them age and develop their true honey-like flavor.

Q2. How should I store sweet potatoes to make them last longer? A. The key to storing sweet potatoes is to avoid 'low temperatures' and 'moisture.' The best method is to store them in a dark, well-ventilated place between 12-15°C. Never put them in the refrigerator. They will suffer from cold damage, quickly becoming soft, turning black, and rotting. If you buy a whole box, it's crucial to open it immediately upon arrival to let any moisture escape.

Q3. My sweet potatoes have sprouted. Can I still eat them? A. Yes, they are safe to eat. Unlike potato sprouts, sweet potato sprouts are not toxic. You can simply cut off the sprouted parts cleanly and cook the rest. However, sprouts indicate that the storage temperature was higher than 17°C and that the sweet potato is using up its nutrients, so it's best to eat them as soon as possible.