"Indeed, some of our go-to sweet potato recipes (like these crispy baked beef and sweet potato empanadas) call for garlic and onions. However, before they reach the plate, keep your sweet potatoes far from garlic and onions. Those pungent beauties may work wonders together in your aromatic dishes, but when stored in close proximity to sweet potatoes, the ethylene gas they emit will cause nearby spuds to sprout faster, growing eyes and roots."
"For optimal freshness and flavor, sweet potatoes thrive in a dry, dark, and cool place (ideally, between 50 and 60 degrees Fahrenheit), meaning your refrigerator is not a good fit. These tubers like it chill (not cold), and the fridge's temperature is too low for these subterranean veggies. In the fridge, sweet potatoes are liable to developing unpleasantly hard centers as their cellular structure physically changes to adapt to the harsher, unventilated climate."
Sweet potatoes should be stored away from garlic and onions because ethylene gas from those alliums speeds ripening and triggers premature sprouting with eyes and roots. Sweet potatoes can also absorb strong garlic and onion aromas, which alters their subtle, nutty flavor. Refrigeration is unsuitable because cold, unventilated conditions can cause hard centers, structural changes, and starch-to-sugar conversion that affect cooking performance. For best quality, keep undamaged tubers in a paper bag, basket, pantry, cupboard, or basement in a dry, dark, cool spot around 50–60°F. Proper storage can preserve quality for up to a month.
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