Look for firm, dry, well-formed potatoes, free from bruises, dark spots, cuts, cracks and sprouted eyes. Avoid potatoes greened by in-store florescent lights. Store in root cellar or at 45 to 50°F (7 to 10°C), out of direct light. (Light can cause potatoes to turn green and sprout.) Loosely cover with clean burlap or ventilated plastic and ensure good air circulation. All potatoes must be kept dry. Handle sweet potatoes with particular care as they bruise easily.