How to Cure and Store Sweet Potatoes

Sweet potatoes are sweet-tasting root vegetables with short and thick roots known as tubers. Sweet potatoes are not related to the more common white potato or to yams, which they are often confused for. Sweet potatoes have thin skin that ranges from reddish-brown to deep purple and orange, white, or purple flesh, and a sweet flavor, while yams have rough, brown skin, pale flesh, and a neutral, starchy flavor—not what you want for sweet potato casserole or sweet potato pie.

Cured sweet potatoes kept in a root cellar or basement can last up to six months. If you don’t have a root cellar, sweet potatoes will last up to two weeks on the counter or up to a year in the freezer. Refrigeration is not recommended for sweet potatoes, as it can cause the spuds to lose flavor and develop a hard center.

If you grow your own sweet potatoes, they’ll need to be cured before they can be stored long-term. (You can skip this step if you’ve purchased your sweet potatoes from the grocery store or a farmers’ market.) Since you can grow sweet potato slips at home in a container, they make a great option for home gardens. Curing raises the tuber's sugar content ahead of storage.

1. 1. Select and prep for preservation. Not all sweet potatoes are great for long-term storage. Choose the roundest, fattest raw sweet potatoes, with the root attached. Brush away dirt, but do not wash. If there is sprouting, use the end of a peeler to remove the sprouts. Toss any sweet potatoes that show discoloration, mold, or deep holes. Do not store squishy sweet potatoes, as these have gone bad.
2. 2. Find the best location for curing. Curing involves storing sweet potatoes in a dark place with relatively high humidity. You’ll need a location that stays 75–80 degrees Fahrenheit with a humidity level of 90–95%. Use a small fan to help circulate the air in the space and prevent mold growth
3. 3. Wait ten days. It takes approximately seven to ten days, and up to two weeks, for the roots to dry out. Cured sweet potatoes will feel firm and moist on the outside. (Wipe off excess oil using a clean towel.) Toss any sweet potatoes with bruising. You’re now ready for long-term storage.

Cured sweet potatoes can last several months if stored properly.

• Keep sweet potatoes on the counter. If you’re going to eat your sweet potatoes within a week or two, you can store them at room temperature, on the kitchen counter. Don’t wash your sweet potatoes until you’re ready to cook them, and keep them away from direct sunlight if possible.
• Store sweet potatoes in a root cellar. Wrap each sweet potato in newspaper or paper bags. Place them in a cardboard box with an apple, which reduces the chances of sprouting. Store the box in a dark place that stays 55–60 degrees Fahrenheit, such as a basement or cellar. Colder temperatures will cause the center to harden and warmer temperatures will cause the sweet potatoes to rot. Sweet potatoes stored this way can last up to six months.
• Freeze whole sweet potatoes. Scrub the potatoes with a vegetable brush to ensure they’re clean, then pierce the skin a few places before baking at 425 degrees for an hour. Allow them to cool to room temperature before storing in freezer bags in the freezer for up to one year.
• Freeze sliced sweet potatoes. Scrub the sweet potatoes with a vegetable brush until clean. Cook whole sweet potatoes in a pot of boiling water until just barely tender, drain, and let cool. When cool enough to handle, peel and slice the sweet potatoes. Lay the slices in a single layer on a parchment-lined baking sheet. Cover with plastic wrap and freeze overnight. Once solid, transfer sweet potato slices to a freezer bag and store in the freezer for up to one year.
• Freeze mashed sweet potatoes. Peel and cube the sweet potatoes, then boil or bake until tender. Mash the cubes in a large bowl, adding a little bit of lemon juice to keep them from turning brown. Let the mashed sweet potatoes cool completely, then transfer to freezer bags or airtight containers and store them in the freezer for up to one year.

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