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Storage Guidelines

Commercial storage guidance for cured sweetpotato roots in storage (after curing). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

Cure roots right after harvest, then keep them out of the cold, which causes chilling injury such as hardcore, pitting and decay, and out of warm storage, which causes sprouting. Sensitive to ethylene: keep away from ethylene-producing fruit. Highest freezing point: -1.9°C. Source: USDA Agriculture Handbook 66 (rev. 2016).

Nutritional Information

Sweet potato, raw, unprepared (Includes foods for USDA's Food Distribution Program); USDA SR Legacy, FDC 168482, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 86 kcal; Protein: 1.57 g; Fat: 0.05 g; Total carbohydrate (by difference): 20.12 g; Dietary fiber: 3 g; Vitamin C: 2.4 mg; Folate: 11 µg; Total sugars: 4.18 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.