Sweet potatoes have a naturally sweet, earthy flavor and a creamy texture, making them a versatile ingredient in vegetarian dishes like soups, stews, salads, and roasted sides.
Quick Finds
How to Shop for Sweet Potatoes
- Look for firm, smooth skin: Choose sweet potatoes that are firm to the touch with no cracks, bruises, or soft spots.
- Check the color: The skin can range from golden to reddish-brown. Choose vibrant colors for a fresh, flavorful potato.
- Size matters: Smaller sweet potatoes are often sweeter and more tender, while larger ones can be starchy.
- Avoid sprouting or green spots: These indicate aging or improper storage and can affect taste and texture.
How to Store Sweet Potatoes for Maximum Freshness
- Cool, dark place: Store sweet potatoes in a cool (55°F–60°F), dark place, like a pantry or cellar.
- Avoid refrigeration: Storing in the fridge can alter texture and flavor, making them less sweet.
- Ventilation is key: Store them in a breathable basket or paper bag to allow air circulation, which helps prevent moisture buildup and rotting.
- Keep away from onions: Sweet potatoes should not be stored near onions, as this can cause them to spoil faster.
How Long Will Sweet Potatoes Keep Fresh?
- Uncooked: When stored properly, sweet potatoes will last about 2 to 3 weeks at room temperature.
- Cooked: After cooking, sweet potatoes will stay fresh for up to 5 days when refrigerated.
- Freezing: You can freeze cooked sweet potatoes for up to 10–12 months. For best results, mash or slice them before freezing.
How to Prep Sweet Potatoes for Cooking
- Wash thoroughly: Scrub the skins clean of any dirt.
- Peel (optional): The skin is edible, but peeling can help achieve a smoother texture depending on the recipe.
- Cut to size: Slice, cube, or chop depending on your chosen cooking method (e.g., roasting, mashing, etc.).
- Remove blemishes: Cut out any dark spots or imperfections on the flesh.
Ways to Cook Sweet Potatoes
Baking
- Preheat oven to 400°F (205°C).
- Pierce the skin several times with a fork.
- Place on a baking sheet and bake for 45–60 minutes until soft and tender.
Roasting
- Preheat oven to 425°F (220°C).
- Cut sweet potatoes into cubes or wedges.
- Toss with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast for 25–30 minutes, turning halfway through.
Boiling
- Peel and chop into chunks.
- Place in a pot of boiling water and cook for 10–15 minutes until tender.
- Drain and mash, or serve as desired.
