I need to peel, parboil and dice sweet potatoes in advance of cooking them (about 5-24 hours in advance) -- how do I keep them from turning brown?
Amanda is a co-founder of Food52.
If you parboil them, they shouldn't turn brown. But to be safe, you can always coat them in a little oil so they're not exposed to air.
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Well played. You deserve a cookie.
Stinky brown "food" and all.
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