Storage and Preparations
Sweet potatoes are not as hardy as white potatoes. The thin skins are
readily broken, and the flesh can be easily bruised, which causes them
to spoil quickly. Store them, unwashed, in a cool dry place, for up to
two weeks. Check them from time to time to be sure they have not begun
to spoil. Look at the ends of the potatoes, where decay often begins.
If they must be stored at kitchen temperature, plan to use them within
a few days or a week at most. Do not refrigerate uncooked sweet
potatoes.
For the most part, sweet potatoes require little preparations. They
should be scrubbed before peeling or cooking, although the skin is
edible, so peeling is not a necessity. Sweet potatoes are easily peeled
after being parboiled or baked, but for recipes calling for raw peeled
potatoes, it is best done with a sharp paring knife. The peeled potato
can be sliced, diced or cut into any desired shape. If you are
preparing the sweet potatoes a long time before they will be cooked,
toss them with a little lemon juice. They do not discolor rapidly but
will darken after a while.
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