How Should I Store Sweet Potatoes?

"Look for: Very firm bodies with no cuts or holes in the skin, since marred potatoes will deteriorate faster. Varieties range in flavor, color (from white to orange to glowing purple, inside and out) and moltenness when cooked, so try roasting a few at once to compare. Store: Unwashed, in a well-ventilated basket in a cool, dark place (a basement that's 55 to 60 degrees will give you the longest life span, but a pantry cabinet is fine for a week or two)."

"Buy local. Shop at farmers' markets or C.S.A.s when you can the produce will be the freshest and least-traveled, and, in boom seasons, cheaper. Shop strategically at the grocery store. Notice where and how produce is stored in the refrigerated cases or room temperature bins so you can follow suit at home. If the front row looks suspect, aim for the back, where the newer goods are cycled in."

Select sweet potatoes that are very firm with unbroken skins to prevent rapid deterioration. Varieties differ in flavor, flesh color from white to orange to purple, and texture when cooked; red- to copper-skinned types like Garnet, Jewel, or Beauregard yield deep orange flesh. Store sweet potatoes unwashed in a well-ventilated basket in a cool, dark place at about 55–60°F for longest life; avoid refrigeration below 55°F to prevent decay and stiffened cores. Keep skins on for edible, crackly roasted texture. Buy local when possible, shop strategically at stores, and keep frozen produce as a fallback to reduce waste.

Read at cooking.nytimes.com