Ideal temp: 55-60℉
Sweet potatoes are a tropical plant and should never be stored in the fridge. They are harvested in the fall and cured for 2 weeks at 70-80℉ in our greenhouse to convert starches to sugars. Store on the kitchen counter out of direct sunlight, or in a cool, dry, well-ventilated basement or root cellar. Rinse just before use, or wipe with a damp cloth.
*Fun fact: sweet potatoes are not yams. Yams are native to Africa and Asia, with the majority of the crop coming from Africa. They are related to lilies, where sweet potatoes are in the morning glory family. Compared to sweet potatoes, yams are starchier and drier.
Roasted at high heat (either whole like a baked potato or chopped/sliced)
Pureed, sweet or savory
Gratins or casseroles
Risotto or rice dishes
Soups & stews (pureed or hearty)
Pies, muffins, cakes, breads
PAIRS WELL WITH:
Hard cheeses, cream, butter, roast pork, cured pork and sausage, chicken, beef, turkey, tempeh, pasta dishes, root veggies, apples, lemon, orange, walnuts, pine nuts, almonds, hazelnuts, toasted seeds (pumpkin, sunflower, sesame), vinegar (red wine, balsamic, sherry), chicken/beef stock, mustard, olive oil, coconut oil, bacon fat, barley, rice (risotto), quinoa, lentils, beans (cannelini/white, black, garbanzo) red pepper flakes, breadcrumbs, parsley, thyme, rosemary, sage, basil.