How to Choose: Look for small to medium sweet potatoes. Large ones can be tough. Their skins should be smooth and evenly colored, without cracks or wrinkles. Sweet potatoes are sometimes labeled yams, though true yams have a thicker skin and are sold mostly in Latin American and African supermarkets.

How to Store: More delicate than other potato varieties, sweet potatoes have a high sugar content that shortens their shelf life. Keep them in a well-ventilated, cool, dark place where the temperature won’t rise above 55 degrees, such as a cellar or a pantry.

Shelf Life: One to two weeks.

Best Uses: Sweet potatoes are tasty boiled or roasted. Or try baking them — skins pricked with a fork and covered with foil — in a 400º F oven until tender, about 1 hour. Serve drizzled with maple syrup.