Sweet potatoes are a versatile and nutritious vegetable, often incorporated into various dishes. Cubing them uniformly ensures even cooking and appealing presentation. This guide provides a straightforward approach to safely and easily prepare sweet potato cubes.
Preparing Your Sweet Potato
Before cubing, properly prepare the sweet potato and gather necessary tools. Wash the sweet potato thoroughly under cool running water, scrubbing its skin with a vegetable brush or clean cloth to remove dirt. While the skin is edible and contains beneficial fiber, peeling is an optional step that depends on personal preference and the intended recipe. A vegetable peeler efficiently removes the skin, though a small knife can also be used.
A sturdy cutting board is necessary to provide a stable surface and prevent slippage. A sharp chef’s knife, typically 8-10 inches long, is the primary tool for cubing sweet potatoes, as its weight and blade design allow for effective slicing. A sharp knife is safer and more efficient than a dull one, requiring less force and reducing the risk of slippage.
Step-by-Step Cubing Method
Achieving consistent sweet potato cubes involves a systematic approach that prioritizes stability and uniform cuts. Place the sweet potato on a stable cutting board and trim about a half-inch to one inch from both ends to create flat surfaces. This initial cut helps stabilize the sweet potato, preventing it from rolling. Next, cut the sweet potato in half lengthwise.
Place one halved sweet potato cut-side down on the board for stability. Slice it lengthwise into planks, aiming for a consistent thickness of 1/2 to 1 inch. The thickness of these planks determines the size of your final cubes, so uniformity is important for even cooking. Stack these planks, if manageable, and then slice them lengthwise again into uniform sticks.
Finally, arrange the sweet potato sticks and cut them crosswise into cubes, maintaining the same 1/2 to 1-inch dimension. This method ensures pieces are roughly the same size, which is critical for all cubes to cook evenly and prevent some from becoming too soft while others remain undercooked. Repeat the process with the remaining sweet potato half.
Safety and Storage
When cubing sweet potatoes, practicing proper knife safety is important to prevent injuries. Always use a stable cutting board, perhaps by placing a damp paper towel underneath it. Maintain a firm grip on the knife, using a “pinch grip” where your thumb and forefinger pinch the blade for greater control. Curl the fingers of your non-cutting hand inward, forming a “claw grip” with knuckles guiding the knife blade and fingertips tucked safely away. Always cut away from your body and keep your focus on the task.
Cubed sweet potatoes can be stored for later use. For raw, cut sweet potatoes, place them in a bowl and cover completely with cold water, then store in the refrigerator for up to 24 hours. This prevents oxidation and discoloration. Cooked sweet potato cubes can be stored in an airtight container in the refrigerator for 3 to 5 days.
For longer storage, freezing is an effective option. It is not recommended to freeze raw sweet potatoes, as their high water content can lead to a mushy texture upon thawing. Instead, blanch the cubed sweet potatoes by boiling them for 3 to 5 minutes until barely tender, then quickly cooling them in an ice bath to stop cooking. After drying, spread the blanched cubes in a single layer on a baking sheet and freeze individually before transferring to a freezer bag for storage up to several months. Alternatively, sweet potatoes can be roasted after cubing and then frozen for up to three months once cooled.