On Wed, 19 May 2010 16:32:32 +1000, "David Hare-Scott"
wrote:

wrote:
"David Hare-Scott" wrote:

What is the best way to keep them? How do they go if frozen? Any
special tips on freezing?
I don't know about "the best" but I know what works in the hot
humid southeastern US. IME in U.S.A. supermarket sweet potatoes should
be considered "fresh-dug". Do you know whether yours were properly
cured after digging and are ready for storage?

They were not as I grew and dug them and I don't have the right conditions
to cure them. Apparently they want 85F and high humidity. I've got 40-70F
and variable humidity.

Assuming that they
were, they then should be "root cellared", in darkenss, at
temperatures of 45°-85°(F), in well ventilated containers packed so
as not to touch each other in a light absorbent medium such as
shredded wood "excelsior", straw, pine straw, shredded paper, etc.
Properly cured and stored sweet potatoes shrink somewhat, get more
leathery-skinned and considerably sweeter with age.Temperatures below
40-45°(F) reduce quality and shorten storage life.

We don't have a root cellar or anything like one. I will probably put them
in the house which is closer to the correct keeping temperature than
outside.

David

My grandparents used to keep the sweet potatoes in the guest bedroom,
which as long as it was not being used, had the heat vents closed and
stayed cool.
--
USA
North Carolina Foothills
USDA Zone 7a