Freshly dug sweet potatoes
- Freshly dug sweet potatoes are subject to rapid spoilage because their skins are quite thin and are easily damaged. They should be handled with care.
- If you plan to use fresh potatoes within a month or two, then you should simply air-dry the tubers for 7-10 days at 75-80F (24-27C).
- After drying them, store at 12-15°C (55-60°F) in a cool dry place such as pantry, cellar or garage for 1-2 months.
Cured Potatoes (Bought in-store)
- Store-bought potatoes are cured so they have a thicker skin than freshly dug potatoes. Technically they can last for up to 12 months if stored under the right conditions (temperature and humidity)
- Don’t wash potatoes until you’re ready to cook them as moisture will hasten spoilage.
- Store sweet potatoes at 12-15°C (55-60°F) in a cool dry place such as pantry, cellar or garage for one month or longer. (depends on when they were cured)
- If you store potatoes at room temperature, (23-25.5°C; 73-78°F), then you should use them within one week.
- Never store sweet potatoes in the fridge because they may develop a hard core and an off taste.
- Cooked, sliced or mashed sweet potatoes, can be frozen. Add a little lemon juice to keep them from darkening. Pack in airtight freezer containers.
How are potatoes cured?
- Sweet potatoes are traditionally cured to improve storage period, flavour and nutrition.
- How they are cured: freshly dug roots are dried on the ground for 2-3 hours then cured (stored) at 29-32C (85-90F) and 85-90% relative humidity for 4-7 days. This makes them develop a thick protective skin. It also improves their sweetness.
- Cured sweet potatoes can keep for up to 12 months at 13-15C (55-59F) and 85-90% relative humidity.