Choose sweet potatoes that are firm and not wrinkled. Avoid those that has a green discoloration that indicates the presence of a toxic substance called solanin.
Store sweet potatoes in the open, in a cool, dark and well-ventilated place, not wrapped up in plastic bags, and not in the refrigerator. They can keep up to ten days.
You can prepare sweet potatoes in ways similar to preparing potatoes. The skin contains the most nutrition so try not to peel off the skin. Give it a good scrub with a vegetable brush. Try steaming it, cool it, and run it through your food processor to make a nutritious smoothie, mixing with yogurt, honey and flax seed oil.
Raw sweet potatoes contain a certain protein enzyme-inhibitor and is not suitable for juicing. Small shredded amounts may be fine to be included in salad, but certainly not be eaten raw in bigger amounts.