How do I store part of a raw sweet potato?
Today's farm share included a three-pound piece of sweet potato with a cut end (so the tuber was originally even bigger, wow). I can't eat all of that at once; how do I store it? Can I put it in my root cellar along with the whole ones, or will the cut end cause a problem? Since it's cut, do I now have to refrigerate it? Is it better to wrap it tightly or give it some air?
I assume that the cut-off area might have to be sacrificed. I don't want more of it to dry out or otherwise decline in quality.
3 answers
I gather that it'd keep in a root cellar, though I have never had a successful root cellar experience even for uncut vegetables. For a span of a couple of days, it has always sounded like (goofy as it sounds) people also sometimes submerge the sweet potato in a bowl of water in the refrigerator, but I haven't ever actually tried that, either.
For my own solution, I dice (or shred) and freeze them. Freezing the whole thing would probably work, too, but then you'd need to worry about texture when it thaws.
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Sweet potatoes are mostly starch, and still alive.
What I do with potatoes (should also work for sweet potatoes or other starchy tubers) that are to many or too large to be prepared and eaten at once, is to kill them by heating them up, slicing them into handy portions and store them in the deep freezer.
As my deep-freezer volume is limited and occupied by other foods, I keep most potatoes (the uncut ones) in the non-freezing part of the refrigerator, hoping to consume them before they sprout too much.
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Store raw sweet potato in a cool, dark place or refrigerate cut pieces in airtight container, submerged in water, for freshness.
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