Cooking for a class: how to prep potatoes?

Tomorrow I am teaching a class on cooking interesting meals on a budget, don't ask how got in this position.

The two meals I am making are a rice curry that has some sweet potatoes in it and a quesadilla that also uses sweet potatoes

How can I best prepare the sweet potatoes ahead of time so that I don't need to entertain a room full of people waiting for them to boil enough to be cut? Can I boil them partially and put them in a container to be boiled the rest of the way tomorrow at 1?

I'm a bit lost...

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