You are here
General Produce
Sweet Potatoes
7-8 oz., 8-10 oz., 10-12 oz., 12-14 oz., 12-16 oz., 14-18 oz., and 22-28 oz.
40-lb. cartons.
- U.S. No. 1
- U.S. No. 2
Good quality sweet potatoes should be firm and well-shaped with clean, smooth skins. Avoid sweet potatoes with bruises, soft spots, or signs of decay.
Short-term storage recommendation (7 days or less)
- 60-65° F/16-18° C
- 85-95% relative humidity
Decay, pitting, internal discoloration, and a hard core when cooked can be caused by chill injury. Store properly.
Sprouting and pithiness result from storing sweet potatoes at high temperatures.
Exposure to ethylene gas can cause brown flesh discoloration and off-flavor when cooked; for best quality, store away from ethylene-producing fruits and ripening rooms.
- Offer baked sweet potatoes with balsamic butter as an alternative to baking potatoes.
- Mash boiled sweet potatoes with hot cream, butter, and brown sugar; top with chopped pecans and crumbled bacon.
Nutritional Information
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.