Sweet potatoes ahead of time
Before I go ahead and start doing this, I wonder if anyone knows if sweet potatoes will discolour if peeled and cut a day ahead of time. I have to chunk up about 15 lbs. of them for tomorrow's lunch and I'd love to cut them up today if possible. I'm planning to oven roast them with oil and seasoning so I'd prefer not to store them in water - as I would do with regular potatoes - because I'm afraid they'd absorb water and become spongy.
Fruits and vegetables contain polyphenol oxidase; they're gonna turn brown if you don't protect them with an acidic solution or keep them covered with water. Even if you keep them in a water bath, I's suggest adding a bit of lemon juice or other acid to make sure they're protected.
Covering them with water and holding them overnight should not cause them to get "mushy". Just don't salt the water.