Select firm, wellshaped sweet potatoes with clean smooth skin. Avoid those with soft spots, bruises, or any signs of decay.

Always use a stainless steel knife when cutting sweet potatoes and place them into cold water to prevent darkening.

Sweet potatoes are more nutritious if cooked with the skin on. Wash and dry thoroughly before cooking.

Do not refrigerate sweet potatoes unless they are cooked. Cold temperatures can cause them to become bitter. Instead, store them in a cool, dry place and use them within a week or two.

Three medium sweet potatoes equal one pound. One pound of sweet potatoes equal 1 1/4 cups pureed.