I’ve received a couple of questions along those lines the last two days. The answer is yes, but only if you’ve grown them yourself. Grocery store sweet potatoes are cured before they get to market. But what is this mysterious “curing”? What do sweet potatoes need to be cured of? Good question. Basically curing is a process by which the potatoes are stored for 10 days or so at a temperature of about 85-90 degrees Fahrenheit. That initiates the process by which the potato’s starches convert to sugars, and gives them their characteristic flavor.
That’s not easy to do when you live in a temperate zone where the temperature outside is 45 degrees Fahrenheit in October and your house is about 70. We happen to have friends with a greenhouse that stays about 85 all year round. Very handy in this case, since uncured sweet potatoes, while they can be used for pies that employ added sugar, aren’t very flavorful nor do they bake up especially well.
Once cured the potatoes need to be stored in a cool place at about 60 degrees for maximum shelf life…six months if all goes well!