Best Method recommended method with best effort-to-efficacy tradeoff 3-6 months
Pantry Storage
- Do not wash before storage
- Store in cool, dark, well-ventilated place (55-60°F ideal) warmer than regular potatoes
- Keep in mesh bag or paper bag
- Keep away from onions and ethylene producers onions and sweet potatoes cause each other to spoil faster
- Never refrigerate causes hard core that won't cook properly
Freezing freezing method 10-12 months
Frozen
- Peel and cube sweet potatoes
- Blanch in boiling water for 2-3 minutes
- Cool quickly in ice water and drain
- Place in freezer bags
- Best for cooked dishes
Long Term preservation methods like canning, dehydrating, pickling, fermenting 2-3 years
Canned
- Peel and cube sweet potatoes
- Pack into jars with hot water or syrup
- Process using pressure canning
Long-term preservation
- Dehydration Suitable for drying/dehydrating. Learn about dehydration
- Freeze drying Blanch before freeze-drying. Learn about freeze drying
Protect your produce
This item is sensitive to ethylene gas, which is released by other produce.
Fridge Friend absorbs ethylene gas, bacteria, odours, and excess moisture to make your food stay fresh longer.
Fun Facts
- In the US, "yams" sold in grocery stores are usually orange-fleshed sweet potatoes; true yams are a different tuber.
- Refrigerating sweet potatoes converts starch in a way that can cause a hard, undercooked center when baked.