A new and distinct cultivar of sweetpotato plant named ‘；Charleston-163’；, characterized by high anthocyanin content, high yield, with storage roots having smooth dark purple skin and medium purple flesh. When baked the storage roots have a deep violet color and a unique, sweet flavor with a dry, smooth texture. Storage roots have a long shelf life and will remain marketable up to one year in storage. The new cultivar ‘；Charleston-163’； has field resistance to common soil insects and diseases and a wide adaptation for production in the southeastern United States and California.
