Oh sweet potato, oh sweet potato, how lovely is your orange flesh, fibrous skin, and bright, slightly earthy flavor. We could go on and on with a list about our favorite uses for sweet potatoes (in fact, we already have!), but today we are just here to…
Oh sweet potato, oh sweet potato, how lovely is your orange flesh, fibrous skin, and bright, slightly earthy flavor. We could go on and on with a list about our favorite uses for sweet potatoes (in fact, we already have!), but today we are just here to talk about how to shop for and store sweet potatoes. Most root vegetables like raw sweet potatoes, carrots, and hearty winter squashes have a pretty long shelf life. As a rule of thumb, most raw root vegetables can be stored at room temperature for at least a week or two before they show any signs of bruising and spoiling. There are at least five different varieties of sweet potatoes, and they can all be stored the same way. The key is to start with very fresh sweet potatoes purchased from the grocery store or farmers market. They should be firm to the touch and free of decay, according to the United States Sweet Potato Council (yes, this is a very real, very wonderful organization).
How to Store Sweet Potatoes
The best way to store your sweet potatoes is in a cool, dry, and dark area, like your pantry or the back corner on your kitchen countertop. Keep them in a bowl or basket so that they’re self-contained, and always thoroughly wash and scrub their skin before you cook them. Don’t store potatoes of any variety in the refrigerator, as the cold air can activate their sugars and starches, causing them to spoil faster. A simple sign of this structural change is when tiny white specks appear in raw sweet potatoes. Store them away from a heat source, too, per the U.S. Sweet Potato Council. And while you shouldn’t put sweet potatoes in the refrigerator, you can, surprisingly, freeze sweet potatoes. Frozen sweet potatoes may be stored for up to 12 months. You must start with cooked sweet potatoes, which should be peeled and boiled. Once a fork can easily pierce their flesh, slice or mash the cooked sweet potatoes and top them off with a small amount of freshly squeezed lemon juice, which will preserve their vibrant orange color. Place the potatoes in the freezer in plastic bags and lay them flat.
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