Sweet Potatoes
Cured for better flavour and a long shelf life — one of the most nutritious vegetables in the fall box.
Store in
Cool & dark dry spot at room temperature — not fridge
Keeps for
1–3 months properly cured and stored
Best eaten
Roasted skin on, high heat for caramelized edges
Prep tip
Scrub the skin skin is edible and nutritious
What It Is
Section titled “What It Is”Sweet potatoes are a warm-season crop at Cold Springs Organics, harvested in early fall and cured for a few weeks before they reach the box — curing heals any minor skin damage and converts starch to sugar, significantly improving both flavour and shelf life. Orange-fleshed and naturally sweet, they’re one of the most nutritious vegetables we grow.
Watch the Video
Section titled “Watch the Video”How to Store It
Section titled “How to Store It”Keep in a cool, dark, dry spot at room temperature — not the refrigerator. Cold damages sweet potatoes and makes the flesh hard and flavourless. A pantry shelf, drawer, or basket in a dry corner of the kitchen is ideal. Properly cured and stored, they last 1–3 months. Do not store near onions or apples, which emit gases that accelerate sprouting.
How to Prep It
Section titled “How to Prep It”Scrub the skin well under running water — it’s edible and nutritious. Peel if preferred or if the recipe calls for it. Dice, slice, or leave whole for roasting. Sweet potatoes are starchy and don’t need to be held in water before cooking the way regular potatoes do.
How to Cook It
Section titled “How to Cook It”- Roasted whole — pierce several times with a fork and roast at 400°F (200°C) for 45–60 minutes until completely tender and caramelized juices bubble at the piercing points.
- Cubed and roasted — toss with olive oil and salt at 425°F (220°C) for 25–30 minutes, turning once, until deeply caramelized at the edges.
- Mashed — boil or bake until completely tender, mash with butter and a pinch of cinnamon or nutmeg for a naturally sweet side dish.
Quick Meal Idea
Section titled “Quick Meal Idea”Loaded sweet potato — bake a whole sweet potato at 400°F (200°C) for 45–60 minutes until tender throughout. Split it open, fluff the inside with a fork, and top with canned black beans, salsa, a spoonful of sour cream or Greek yogurt, and fresh cilantro for a fast, filling, and complete meal.