Split sweet potatoes between browned wedges and a soft stew
The same bag can make crisp-edged wedges or tender cubes in a sauce. Decide which pieces need dry tray space and which need simmering liquid before cutting everything to one shape.
Measure the part you can use
Scrub the potatoes and weigh the edible raw portion after removing anything you will discard. Keep edible skin when the chosen recipe calls for it. These dinners use 500g for wedges and 400g for stew at two servings each: 1,000g of usable stock leaves 100g. Peelings and an already cooked mash are not part of that raw balance.
Choose the texture you want
Browned wedges
The black bean tray recipe uses wedges with a cut face against the tray. Keep them in one layer and test a thick center with a knife. If the tips darken while the middle is firm, use the recipe’s lower-heat correction; dark edges alone do not show that the potato is tender.
Tender stew cubes
The peanut bean stew uses smaller cubes in tomato and water. Let the potato become tender before adding the peanut mixture and beans at their stated stages. Stir gently once the cubes soften so the sauce does not become an accidental mash.
Keep hot and cold parts separate
For the tray dinner, warm the beans while the wedges finish and add the yogurt at serving. For planned leftovers, use the recipe’s component records. A cooked wedge, its bean topping and cold yogurt should not be treated as one interchangeable raw ingredient.
When the result is not quite right
Pale, wet wedges usually need more space, not a deeper layer of oil. A stew with firm cubes may need the stated liquid correction before more simmering. Avoid blending away hard pieces: changing their shape does not establish that they have cooked through.
Allocate your sweet potatoes
Choose dinners in the list below. Stock is assigned in that order; any shortfall remains visible. This only totals sweet potatoes, so check every full recipe for its other ingredients and method.
900g needed · 900g from stock · 0g shortfall · 100g unassigned
| Recipe | Need | From stock | Shortfall |
|---|---|---|---|
| Roasted sweet potatoes with black beans | 500g | 500g | 0g |
| Sweet potato and peanut bean stew | 400g | 400g | 0g |
No dates, freshness assessment or prepared-batch credit are applied here. This worksheet stays separate from your saved week. Select usable food and schedule it within its actual storage limits.
The week opens with its own saved settings. Add your stock there to deduct it from the full shopping list.
Keep and prepare your stock
Keep intact raw sweet potatoes in a cool, dark, ventilated place as the Food Hero guide describes. Once prepared, follow the selected recipe’s storage limits and actual product labels. Do not apply a whole-raw storage habit to a cooked stew.
Avoid this mix-up
Do not replace sweet potato grams with regular potato grams while keeping the method unchanged. Choose the recipe and food state you actually have; this table does not calculate cooking yields.
Use the storage guide for prepared batches, and follow actual product labels. Our recipe and quantity checks are not a real cooking trial.
Sources & further reading
Oregon State Food Hero: Sweet potato basics
Whole raw sweet potatoes need cool, dark, ventilated storage; cut size and cooking method change preparation. No fixed raw-to-cooked gram conversion is used. Checked 2026-10-20.
The cooking choices and worksheet above are original editorial guidance tied to this site’s recipes. Source material is paraphrased and linked; third-party recipes and images are not reproduced.