Frequently Asked Questions
Q - What is the correct way to store my Stokes Purple sweet potatoes and how long will they stay fresh?
A - Your sweet potatoes will stay fresh for several months if they are kept in a dark, dry place between 50ºF and 60ºF. Also, place in a box or container where they can get air to breathe. Sweet potatoes will turn to mush if you store them below 50ºF.
Q - Are Stokes Purple sweet potatoes OK to eat if they have sprouts?
A - Storing sweet potatoes above 65ºF and in sunlight will make them start to spourt. Sprouts just mean that the sweet potato is still alive and it is trying to reproduce. Just remove the sprouts from each sweet potato before cooking and you will be fine.
Cooking and Baking
Q - What’s the best way to bake Stokes Purple sweet potatoes?
A - Preheat oven to 325ºF. Do not bake in an oven hotter than 325ºF. Coat your potatoes with a small amount of cooking oil, margarine or butter before baking. Wrap in foil and bake for 90 minutes. Add brown sugar to taste.
Q - I cooked my potato in the microwave and it came out hard, what’s wrong?
A - Due to the density of purple sweet potatoes we recommend baking them, but the microwave is faster isn't it. For best microwave results, cut your potato in half length wise. Place cut side down in microwave dish and add 1/2" to 1" of water. Cook on high for 7-8 minutes for a 1/2 lb potato. Add brown sugar to taste.
Q - What's the best way to boil Stokes Purple's?
A - Put them in a large pot and fill with water until potatoes are covered. Boil for 45 minutes or until fork goes through potato easily. Add brown sugar to taste.
Q - My dish or desert was drier than when I make it with orange sweet potatoes.
A - Depending on your recipe one or two extra tablespoons of liquid may be needed to reach the desired consistency when using purple sweet potatoes.
Q - My dish or dessert changed from purple to green when I baked it, what’s wrong?
A - Using baking powder or baking soda in recipes that use purple sweet potatoes is discouraged because it will turn the color of your product from purple to green. If your recipe calls for the use of baking powder or baking soda we recommend using self-rising flour instead.