Andy Montoya
Sweet potatoes are a versatile ingredient that can be used in both sweet and savoury dishes. They are also packed with nutrients, including potassium, fibre, and vitamins A, B6, and C. However, if your sweet potato has an unusually cheesy taste, it may be past its prime. A spoiled sweet potato may have a musty, sour, or overly sweet taste, indicating bacteria growth and the conversion of starch to sugar. To prevent this, store sweet potatoes in a cool, dark, and dry place, such as a pantry, and avoid refrigeration, which can alter their taste and texture.
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What You'll Learn
Storing sweet potatoes in cold temperatures
If you plan to consume the sweet potatoes within a month, avoid storing them in the refrigerator, as this can negatively impact their taste and texture. They will last for about a month at room temperature and up to three months in the fridge. However, refrigeration can make them hard in the center and affect their flavor. Instead, keep them in a dark, cool, and well-ventilated area, such as a cupboard, away from heat sources and light.
For long-term storage, curing is essential. After harvesting, cure the sweet potatoes for 1-2 weeks in a room with a temperature between 75-80°F (24-27°C) and relative humidity of 90-95%. This process helps prevent mildew and triggers the formation of sugar-producing enzymes, enhancing their flavor and texture. Once cured, individually wrap the sweet potatoes in newspaper or brown paper bags, providing breathability and preventing them from rotting too quickly. Finally, pack them in a box or basket with an apple to prevent sprouting and store them in a cool, dark location.
If you wish to store sweet potatoes for an even more extended period, freezing is an option, but it is recommended to cook them first. You can roast, mash, blanch, or fry them before freezing. However, freezing raw sweet potatoes will negatively affect their taste and texture.
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Bacteria growth
Sweet potatoes are a versatile ingredient in the kitchen, but they can sometimes develop an unusual taste or odour. A sweet potato that has gone bad may have an unpleasant bitter taste due to the growth of bacteria. This can cause bacterial or mould spoilage, resulting in the development of toxins that can be harmful.
Sweet potatoes are susceptible to bacterial growth, which can occur when they are not stored or handled properly. Bacteria thrive in warm, moist environments, so it is important to store sweet potatoes in a cool, dry place to prevent bacterial growth. Whole raw sweet potatoes should not be refrigerated, as this can alter their taste, texture, and cooking performance. Instead, they should be stored in a pantry or cupboard, away from direct sunlight, to maintain their flavour and quality. The ideal temperature range for storing raw sweet potatoes is between 12°C and 15°C (55°F and 60°F), and they should be used within a reasonable timeframe to prevent spoilage.
Washing sweet potatoes before storing them can promote premature mould growth, so it is recommended to wash them thoroughly just before cooking. If you plan to store peeled or cut sweet potatoes, they should be refrigerated. Peeled sweet potatoes can be wrapped tightly in plastic or stored in an airtight container and placed in the fridge, where they can last up to a week. Cut, raw sweet potatoes should be submerged in water and refrigerated, but they will only last about a day.
To prevent bacterial growth and maintain freshness, sweet potatoes can be frozen. However, it is important to blanch them before freezing to preserve their texture and colour and to remove any dirt or bacteria. Freezing raw sweet potatoes without blanching can negatively affect their taste and texture. After blanching, they can be frozen in a single layer and then transferred to a freezer bag or container for longer-term storage.
It is important to regularly check your stored sweet potatoes, as even one bad potato can cause the others to spoil. Signs of spoilage due to bacterial growth include discolouration, softness, and an unpleasant odour. If your sweet potatoes show any of these signs, it is best to discard them to avoid the risk of food poisoning, which can cause symptoms such as nausea, vomiting, diarrhoea, stomach cramps, and fever.
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Freezing raw sweet potatoes
Sweet potatoes can develop a sweet flavour if they are stored in a cold environment for too long. In temperatures below 41°F, the starches within the potato convert to sugar, which affects the cooking chemistry and results in a sweet flavour.
How to Freeze Sweet Potatoes:
- Start by scrubbing and peeling the sweet potatoes.
- Cut them into your desired shape, such as cubes, fries, or wedges.
- Bring a large pot of water to a boil and carefully drop the sweet potatoes into it.
- Cook the sweet potatoes for 3 to 5 minutes.
- Use a slotted spoon to remove the sweet potatoes from the boiling water and place them in a bowl of ice water to stop the cooking process.
- Drain the potatoes and spread them out on a baking sheet lined with parchment paper or a silicone mat.
- Place the baking sheet in the freezer for an hour or two until the potatoes are frozen solid.
- Transfer the frozen potatoes to a labelled freezer bag, removing as much air as possible before sealing.
- Store the frozen sweet potatoes in the freezer for up to 6 months.
You can also freeze sweet potatoes after baking or mashing them. Baked sweet potatoes can be a time-consuming dish to prepare, so making a large batch and freezing them can save time. To freeze baked sweet potatoes, first, preheat your oven to 375 degrees Fahrenheit. Scrub and rinse the sweet potatoes, pierce the skin a few times with a fork, and place them on a baking sheet. Bake for 90 minutes, then let them cool to room temperature. Wrap each potato in aluminum foil and place them in freezer bags. Stored this way, baked sweet potatoes can be kept in the freezer for up to 6 months.
Mashed sweet potatoes can also be frozen, either after boiling or baking the potatoes. To freeze, simply place the mashed sweet potatoes in a freezer bag or airtight container and store them in the freezer.
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Sprouts forming on the sweet potato
If you're wondering why your sweet potato tastes like cheese, it might be past its prime. Sweet potatoes can develop a bitter taste due to the formation of sprouts, which contain compounds called glycoalkaloids. These sprouts are a sign that your sweet potato is no longer safe to eat.
Sprouts forming on a sweet potato indicate that it is time to either plant it or toss it out. Sweet potatoes are unique in that they don't start from seeds but instead grow from "slips," which are sprouts or shoots that emerge from a mature sweet potato. If you're interested in growing your own sweet potatoes, here are some steps to guide you through the process:
Preparing the Sweet Potato Slips:
- Bury the sweet potato halfway in warm soil or use a milk jug to warm the soil to encourage rooting and sprouting.
- Keep the soil moist to promote root and sprout development.
- Within one to two weeks, you should be able to feel the roots forming in the soil by gently wiggling the sweet potato.
- In the following week, small sprouts will start to grow from the top of the sweet potato.
- Allow the sprouts to grow until they reach about 5-6 inches in length.
- Carefully remove the slips (sprouts with roots) from the sweet potato by twisting or cutting them off at soil level.
- If the slips have roots attached, you can proceed to plant them. If not, remove the lower leaves from the sprouts and let them "root" in a jar of water.
Planting the Sweet Potato Slips:
- Prepare a large container or a garden bed with potting soil.
- Plant each slip about 10-18 inches apart and 4 inches deep.
- Water the newly planted slips generously.
- Harvest your sweet potatoes after three to six months by gently digging around your garden bed or container.
Remember, if your sweet potato has already developed a bitter taste or has soft spots, wrinkly skin, or a musty odor, it's best to discard it and start with a fresh one for planting.
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Light exposure
When exposed to light, sweet potatoes, like regular potatoes, can start producing higher levels of chlorophyll, which can give them a green appearance. This indicates the presence of increased levels of alkaloid compounds, namely solanine and chaconine. These compounds have a bitter taste and can be toxic in high concentrations, causing headaches, stomachaches, and even food poisoning. While small amounts of solanine are naturally present in potatoes, generally in the upper one-eighth of the skin, excessive exposure to light can lead to a significant increase in these compounds, making the potato unsafe for consumption.
To prevent light-induced changes in taste and maintain the quality of sweet potatoes, it is essential to store them properly. Sweet potatoes should be kept away from all light sources, including natural and fluorescent light, and stored in a cool, dark place. Ideal storage locations include a pantry, a paper bag or cardboard box inside a cabinet, a root cellar, or the fridge. By minimizing light exposure, you can help prevent the development of bitter-tasting compounds and maintain the optimal taste and freshness of your sweet potatoes.
Additionally, it is important to periodically inspect your sweet potatoes, especially if they have been stored for an extended period. Check for any signs of deterioration, such as sprouting, softness, wrinkling, or discoloration. These visual cues can indicate that the sweet potatoes are past their prime and may have developed an unpleasant taste or texture. Remember, even if you store sweet potatoes properly, they can still go bad over time, so it is crucial to remain vigilant and discard any that show signs of spoilage.
In summary, light exposure can significantly affect the taste and safety of sweet potatoes. By storing them in a cool, dark place and regularly inspecting them for any signs of deterioration, you can help maintain their optimal taste and freshness while also ensuring they are safe for consumption.
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Frequently asked questions
Sweet potatoes are not known to taste like cheese. If your sweet potato tastes like cheese, it has likely gone bad. Bacteria growth can cause this off-taste, and it may be unsafe to eat.
A spoiled sweet potato may have soft or mushy spots, wrinkly skin, or discoloration. It may also have a musty, sour, or overly sweet smell, and it will taste bitter or "off."
Store sweet potatoes in a cool, dark, and dry place, such as a pantry or cupboard. Avoid storing them in the refrigerator, as this can alter their taste and texture. Whole raw sweet potatoes should not be refrigerated, while raw, cut sweet potatoes should be submerged in water and refrigerated for up to a day.
