I don't know. To cure them ideally they are to be placed in a place that is
80 degrees F and 80 to 90 percent humidity for 10 days. Since I cant
duplicate those conditions here, I put them in a ventilated 4 - one gallon
milk carrying container (ventilated or you can lay them out individually on
something). Then I set them in the warmest room in the house (usually my
furnace room) for two weeks.

Never store them in the refrigerator. Temps below 50 degrees will reverse
the process and you can never get them to go back.

Try the smaller ones that are available to you in the store, or try growing
your own. I have raised them on the back porch in a plastic container. I
only got one keeper per container, but they were good eating.

Dwayne

"Jed" > wrote in message
...
> On Mon, 22 Nov 2004 04:27:40 GMT, "Dwayne" > wrote:
>
>>They have to be cured properly after harvesting. Curing makes the starch
>>turn into sugar, making them sweet enough to eat without adding brown
>>sugar.
>
> Is there any way to further cure at home sweet potatoes bought from
> the supermarket?
>
> I've had a heck of a time finding truly sweet ones over the last few
> years or so and always have to add brown sugar or honey. They used to
> exude a sticky brown surgary substance when baked. Nowdays, they
> rarely do.
>
> _jed