Boniato

Family: Convolvulaceae Root Vegetable

Silky, snow-white flesh with a gentle sweetness and a buttery, melt-in-the-mouth texture defines Boniato.

This White Sweet Potato forms smooth, elongated roots that roast to a tender, custard-like consistency and shine in mashes, hearty bakes, and velvety sauces. For gardeners who love dependable harvests, Boniato’s 110-day rhythm rewards with beautifully uniform tubers and a refined, mellow flavor that stays elegant from first spoonful to the last drizzle.

Light: Full SunMaturity: 110 DaysHabit: Vine

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Aug 13th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	110
Sun Requirements	Full Sun
Growth Habit	Vine
Support Needed	Trellis
Planting Depth	Normal
Germination Temp (°F)	75
Min Soil Temp (°F)	70
Min Night Temp (°F)	55
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

Boniato’s snow-white flesh cooks down to a custard texture—no gritty starch bite—so it shines wherever you want spoonable creaminess rather than chunky sweetness. It takes fat, salt, and aromatics like butter and sage extremely well, and it holds its elegance from roast to pureed sauce without getting cloying.

Best Uses

roast and split for spoonable, custard centers with crisped edges
silky mash or whip—works for piping because it stays smooth
velvety soups and purees where it thickens without gumminess
baked casseroles or gratins that can take cream, time, and heat

Flavor Profile

gentle sweetness buttery, custard-like melt low-fiber silkiness mellow, nutty finish

Kitchen Pairings

butter maple syrup sage coconut milk smoked paprika black pepper

Frequently Asked Questions

How do I prevent and control sweet potato (boniato) scurf or fungal rot that shows up on the tubers at harvest?

Scurf/rot is worse when soil stays wet and when planting material is contaminated, so use only healthy slips and avoid planting in heavy, poorly draining beds. Keep rows mulched after slips root, and water at the base so foliage stays dry; if you see patchy soft or corky lesions on recently forming roots, improve drainage and stop overhead watering immediately. At harvest, cure boniato for 7–10 days at warm temperatures (about 80–85°F with good airflow) to heal minor surface wounds and reduce storage rots.

During the main growing phase of boniato, how often should I water and what soil moisture level should I maintain?

After slips establish, water deeply about once per week, then adjust so the top 2–4 inches of soil dry slightly between waterings—boniato likes even moisture but not waterlogged soil. When vines are actively growing and roots are swelling (mid-season to about 8 weeks before harvest), give a thorough soaking if the bed is dry below the surface, but avoid frequent light watering that keeps soil continuously wet. Stop regular watering about 10–14 days before harvest so the tubers cure better and are less prone to rot.

How can I tell when my boniato is ready to harvest (110 days to maturity)?

Start checking at around 110 days from planting, but harvest when most leaves have begun to yellow and vines look tired rather than actively lush green. Dig a test tuber early—boniato is ready when the skin is set (won’t rub off easily) and the tuber fills out well. If frost threatens before full maturity, harvest promptly and cure even if tops are damaged.