NOVELTY - Horticultural method to maximize yield of high dry matter type sweet potatoes, involves transplanting cuttings with a mechanical pocket transplanter into plant beds, watering the plants, planting a crop in the middle of a month with a climate essentially the same as average climate in mid-May in south Carolina, harvesting the crop at the last frost, and fertilizing the crop with nitrogen, phosphorus, potash, sulfur, boron, manganese and copper.    USE - The method is useful for maximizing yield of high dry matter type sweet potatoes used to produce fuel ethanol and chips and fries (all claimed).    ADVANTAGE - The method enables to accumulate high starch content in the sweet potatoes. The chips and fries produced using the sweet potatoes have significantly less oil, and excellent and distinctive texture and flavor.    DETAILED DESCRIPTION - INDEPENDENT CLAIMS are included for the following:    (1) laboratory or commercial method for producing fuel ethanol, involves (a) peeling, grating and drying high dry matter type sweet potato roots, adding water to reconstitute the dried sweet potato roots, adding amylase to the reconstituted roots and heating the product to boiling with stirring, cooling, adjusting pH to 4.5-5.0, adding glucoamylase, yeast and water, and incubating the roots, or (b) providing slurry of sweet potato roots, adding amylase and heating to boiling with stirring and boiling, cooling the slurry, adding glucoamylase, yeast and water, incubating and removing ethanol and water and separating the ethanol by fractional distillation;    (2) producing sweet potato chips and fries, involves obtaining high dry matter sweet potatoes, washing, peeling and slicing the sweet potatoes, for French fries, cutting 30 mm circular slices into strips, for chips cutting 5 mm circular cross sections, pre-treating fries and chip slices in 15% saline for 10 minutes and drying the fries and chips and cooking the cut pieces in hot oil until the chips or fries float and the water is cooked off; and    (3) sweet potato variety having 28-40% dry weight and 70-80% starch content.