How do I store mandolins-sliced yams two days before baking?
I am preparing a crispy sweet potato roast that requires mandolin-ing 5 lbs of yams. I would like to do it two days ahead of time and am wondering what measures I need to take to make sure the potatoes do not brown. Do they even brown? Thanks!
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If they are paper thin slices from your mandoline, you might be better off making the dish right away and freezing it.