I have several for dinner tomorrow (thank you, DH, for all the 'warning') and wanted to prep my sweet potatoes today- can anyone recommend a foolproof way to hold them in the refrigerator overnight? Ann? Would I hold them in cold salted water, like regular potatoes? Here's the recipe I'm using- from Gourmet, May 2004- it's a favorite, and it's a beautiful dish. Lime Cilantro Sweet Potatoes serves 4 2 lb sweet potatoes, peeled and cut into 3/4" pieces 3 T. EVOO 3/4 t. salt 1/4 t. cayenne 1/2 t. finely grated fresh lime zest 1 T. fresh lime juice 1/4 c. chopped fresh cilantro Put oven rack in lower third of oven and preheat to 425. Toss sweet potatoes with 2 T. oil and 1/4 t. salt in a shallow baking pan. Arrange potatoes in 1 layer and roast, stirring halfway through roasting, until tender- about 25 min. total. Stir together cayenne, zest, and remining salt in sm. bowl. Whisk together lime juice and remaining T. oil in a med. bowl then add potatoes. Sprinkle with cayenne mixture and cilantro, stirring gently to combine.

chisue asked: "Do potatoes ever freeze in the ground before they are harvested?" No. Potatoes must be harvested befoe the ground freezes. However, on farms south of the Illinois/Wisconsin border, the potato plant dies and dries in September and should be harvested by the time the vine dries. Harvesting can begin as soon as the vine dies. Potatoes can be stored outside in a thick potato mound, but the mound must be constructed in a way to keep the potatoes from freezing and elevated a bit above the average gound level; They should not experience standing water, but at the same time, they need the earthern atmosphere to preserve their moisture content. Potatoes stored in a mound are good to about mid-March following harvest. If the frost depth is 18 inches, then the walls of the mound must be thicker than 18 inches.

You might like these. I haven't had a problem with them any time I've made them. Home Cookin Chapter: Recipes From Thibeault's Table Parmesan-Coated Sweet Potato Fries ================================== Parmesan-Coated Sweet Potato Fries http://www.wholeliving.com 1/2 cup all-purpose flour 3/4 teaspoon coarse salt 1/2 teaspoon ground pepper 2 large egg whites 1 1/3 cups grated Parmesan cheese 4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside. In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl. Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go. Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

Not exactly a classic Turkey Day sweet potato recipe, but you might want to try it now that sweet potatoes are plentiful! Take care to keep your "fries" uniform in size. Small ones will burn before larger ones get done, otherwise. I like the seasonings in this recipe! Baked Sweet Potato Fries Recipe by Our Best Bites 1 lb peeled sweet potatoes cut into 1/4" match-sticks 2 T extra virgin olive oil 1/2 t cumin 1/2 t oregano 1/2 t coriander 1 t kosher salt 1 t parsley 1/8 tsp black pepper *you want 1lb sweet potatoes after they are peeled, sliced, etc. If you weigh them at the store make sure you have a little more than a pound to allow for the peeling, and tossing of small pieces. Preheat oven to 425 degrees. In a small bowl combine cumin, oregano, coriander, salt, parsley, and pepper. Place sweet potatoes in a pile directly on baking sheet and drizzle with olive oil. Use hands to toss until all pieces are well coated. Sprinkle seasoning mixture on top and toss again with hands to coat. Arrange sweet potatoes in a single layer so that pieces are not touching each other. Place pan in oven and bake for 15 minutes. Use a metal spatula to gently flip fries and then return pan to oven. Cook for an additional 15-20 minutes or until fries are starting to lightly brown and crisp. Remove pan from oven and cool 5 minutes. Serve immediately.