Shopping for sweet potatoes might unearth some questions: Wait, are sweet potatoes and yams the same? (In short, no.) Garnet or Hannah or Okinawan — what’s best? (All have their merits, but if you’re looking for deep orange flesh, go with red- to copper-skinned varieties like Garnet, Jewel or Beauregard.)
But beyond that, caring for your haul is simple and universal — find more tips on choosing, storing and optimizing below.
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). Avoid refrigerators and other cold climes: Below 55 degrees, sweet potatoes are more vulnerable to decay and stiffened cores.
Make the most of it: Keep the skins on when you can. They’re edible and, when roasted, crackly and delicious. And then there’s meringue-topped tea cakes, mallowy casseroles and ombré gratins.
Credit…Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
How to Keep Fruits and Vegetables Fresher, Longer
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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.
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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.
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Keep frozen fruits and vegetables on hand. Knowing you can fall back on them can keep you from buying more fresh produce than you’ll realistically eat, recommends Dana Gunders, author of “Waste-Free Kitchen Handbook” and president of the food waste nonprofit ReFED.
Do what works for you. Though most produce is technically suited for the humidity-controlled crispers at the bottom of the fridge, “I don’t necessarily subscribe to that idea, because out of sight is out of mind,” said Helene Henderson, a chef and the founder of Malibu Farm restaurants. (If you opt for higher shelves or door pockets for perishables, the crispers can instead be used for jars of mustard and pickles that will survive if you forget about them.)
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