Curing sweet potatoes turns freshly dug roots into sweet, durable staples. The curing renews failures from digging while converting starches to sugars by enzymes. The first harvest that I cured lasted for nine months in storage - the uncured potatoes from that same harvest went bad in three weeks.
Ideal Conditions
- Temperature: 85°F (29°C) for 10-14 days
- Humidity: 80-90% with constant airflow
- Use racks for single-layer tuber placement
- Monitor with digital hygrometer
Chemical Changes
- Starch reduction: 18% to 6% in 14 days
- Sucrose increase: 3% to 10% post-cure
- Periderm layer formation for protection
- Antioxidant boost in purple varieties
Troubleshooting
- Mold prevention: Space tubers 1" apart
- Rot management: Remove affected roots daily
- Humidity hacks: Damp burlap over crates
- Cold climate solution: Insulate curing areas
You can improve curing environments through simple modifications. I transformed a garden shed by adding a space heater and a humidifier; I was able to maintain 85°F/85% humidity over twelve days. This environment cured 50 pounds of Jewel sweet potatoes, for I was still able to store them firmly until the next planting season.
After they have cured, tubers should be stored under strictly controlled conditions. Try to store tubers around 55-60°F (13-16°C) and in breathable containers like wooden crates. I use a local basement for my storage system, laying tubers in layers with newspaper in between. There, I maintain 75% relative humidity through the winter months without mold and other harmful issues.
Read the full article: How to Grow Sweet Potatoes: Complete Guide
