In many parts of the country, sweet potatoes are only available in the grocery store during the winter months. After New Year's has passed, they seem to disappear from the produce department. The delicious flavor and great nutritious value warrant storing sweet potatoes, so your family can enjoy them in future meals.
Choose firm potatoes void of bruises, cracks or any soft spots. The storing process begins at the grocery store. Pick the best-quality sweet potatoes you can find and they will store well and last longer. Avoid buying sweet potatoes that are displayed in the refrigerated section of your produce department.
Remove your sweet potatoes from any kind of plastic bag or container. A paper-lined cardboard box is a good container to keep them in. You can brush off any excess dirt before storing them, but do not wash them until you are ready to cook them. It is the moisture from washing that increases their spoilage.
Place the sweet potatoes in a cool, dark, dry location (55 to 60 degrees F), such as a cellar, pantry or garage. They will last at least a month in these conditions. If kept at room temperature, they will last no longer than a week. Sweet potatoes are considered a highly perishable vegetable.
Freeze sweet potatoes for later use. Cook them until almost tender using any one of the following methods: water, steam, pressure cooker or oven. Cook until they are partially soft (about 15 to 20 minutes in boiling water), then cool. Let the potatoes stand at room temperature until cool before peeling. They can then be cut into halves, sliced or mashed. Pack your sweet potatoes in plastic containers or plastic bags, seal and freeze.