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Sweet potatoes are mostly starch, and still *alive*.

What I do with potatoes (should also work for sweet potatoes or other starchy tubers) that are to many or too large to be prepared and eaten at once, is to *kill* them by heating them up, slicing them into handy portions and store them in the deep freezer. 

As my deep-freezer volume is limited and occupied by other foods, I keep most potatoes (the uncut ones) in the non-freezing part of the refrigerator, hoping to consume them before they sprout too much.