Select sweet potatoes that are firm and have smooth, unblemished skin. Avoid any with cuts, bruises, or soft spots, as these are indicators the potatoes may be old or damaged.

Place a cutting board on a stable surface. Ensure that it's sturdy and not warped so that your knife will not slip while you're cutting.

Rinse the sweet potatoes under cold water to remove any dirt or debris. You can use a vegetable brush or paper towel to scrub them gently if needed.

Depending on the recipe, you may choose to peel the sweet potatoes or leave the skins on. If peeling, use a vegetable peeler and remove the skin in long, downward strokes. We recommend a y-shaped vegetable peeler.

Using a sharp knife, cut off both ends of the sweet potato to create flat surfaces. This will make it easier and safer to handle.

Use a sharp knife to cut the sweet potato in half lengthwise, creating two equal halves.

Then, turn one half on its side, and cut through the center lengthwise.

Stack these two pieces of potato back together again for dicing.

Lay each stacked sweet potato half flat-side down on the cutting board. Hold the stack firmly with your non-dominant hand.

Using your dominant hand, slice the sweet potato into evenly sized planks, about ½ to 1-inch thick. The thickness of the slices will determine the size of your diced sweet potatoes. Aim for uniform thickness to ensure even cooking.

Hold the planks firmly with your non-dominant hand and make horizontal cuts across the width of the planks, creating ¼-inch to ½-inch cubes. Continue slicing until you reach the end of the sweet potato half.

Repeat steps 5-8 for the remaining potato half.

Once all the sweet potatoes are diced, inspect them to ensure they are relatively uniform in size. This will help them cook evenly.

After you've finished cutting the sweet potatoes, clean up your workspace by wiping down the cutting board and washing the knife.