why do sweet potatoes turn black when peeled
The color on the potatoes is attributable to the oxidation that's a natural degradation process. The main cause is the direct exposure with open air but other factors can accelerate it (even the metal on the knife or the food processor's blades in your case). Some vegetables are more susceptible than others (for example, avocados turn black in a matter of minutes). There are some methods to slow this transformation like a bath in water mixed with some acid (lemon, vinegar. ) or baking soda. Now the good news: the result of oxidation is not toxic, the worst thing is that the more the process goes on the more vitamins the food lose. In your particular case, I think the food-dehydrator contributed to the oxidation. Since now they're dehydrated you sould regenerate them with a liquid and then you can try to cook them (maybe some puree) but you won't get back the nice clear color, they'll keep looking. bad.
; ; Sweet potatoes are stored in temperature- and humidity- controlled warehouses that extend the sweet potatoes shelf life for the entire year.
Therefore, the season for fresh sweet potatoes is 12 months. Canned sweet potatoes are also available year round. Sweet potatoes should not be refrigerated unless cooked. Store between 55 and 65 degrees F. Always use a stainless steel knife when cutting a sweet potato. Using a carbon blade will cause it to darken. When selecting fresh sweet potatoes, choose those that are smooth, plump, dry and clean. Yellow, dry fleshed and orange The sweet potato is a member of the morning glory family, and is not related to the Yam. Sweet potatoes should be peeled deep enough to remove the hard layer beneath the skin; they will turn dark on the outside when cooked if not peeled deep enough. Never store sweet potatoes below 35 degrees F. Just keep cool dry for several days storage. Use them in soups, casseroles, puddings, baked goods, or as a substitute for white potatoes in your favorite recipes. They make a nice addition to stir-fries; cut them into thin sticks so that they will cook quickly.
Choose firm, dark, smooth sweet potatoes without wrinkles, bruises, sprouts, or decay. Even if cut away, a decayed spot may have already caused the whole potato to take on an unpleasant flavor. Sweet potatoes spoil rapidly. To keep them fresh, store them in a dry, cool (55-60В) place such a cellar, pantry, or garage. Do not store them in the refrigerator, where they will develop a hard core and an off taste. If stored properly, sweet potatoes will keep for a month or longer. At normal room temperature, they should be used within a week of purchase. You may brush off any excess dirt before storing, but do not wash them until you are ready to cook them. It is the moisture from washing that will increase their spoilage. Wash sweet potatoes well. Cook them whole whenever possible as most of the nutrients are next to the skin, and skins are easier to remove after they have been cooked. Pierce skin with fork. Place potatoes in a pan and cook in an oven heated to 375В F for about 45 minutes or until tender.
Cool potatoes slightly before removing skins. Sweet potatoes can be cooked in a microwave oven to save time. Wash and pierce potatoes, then place them on a paper towel. The cooking time for 2 medium potatoes is on high for 5 9 minutes, and 4 potatoes, 10 13 minutes. Yellow and dark orange sweet potatoes can be used interchangeably in recipes. Try not to mix the two types in a single dish, because their different textures and cooking times may affect the outcome of the recipe. The yellow variety takes longer to cook than the orange and will be done at the upper range of cooking time в Sweet potatoes are high in vitamins A and C, and are a good source of fiber. в В cup of sweet potatoes provides 1 serving from the VEGETABLE GROUP of the Food Guide Pyramid. в Diabetics: 1/3 cup of sweet potatoes equals one STARCHY VEGETABLE diabetic exchange. *Percent Daily Values are based on a 2,000 calorie diet. Food Nutrition Service, USDA
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