Directions for Freezing Sweet Potato
Ingredients and Equipment
- sweet potatoes (see step 1)
- A sharp, large serrated knife
- Freezer bags or containers
Recipe and Directions
Step 1 - Choose your sweet potatoes
Choose medium to large sweet potatoes that have been cured for at least one week (they're sweeter). Select sound, firm roots. For the most food value, choose sweet potatoes of a deep orange color.
Handle them carefully to prevent bruising. Ideal storage conditions are a dry, unrefrigerated area at 55 to 60 degrees F. Do NOT refrigerate, because temperatures below 55 degrees F. will chill it, giving it a hard core and an undesirable taste when cooked.
Sort according to size and wash.
Step 2 - Cook the sweet potatoes
Cook until almost tender using any one of the following methods:
- in water,
- in steam,
- in a pressure cooker or
- in the oven.
Cook them until they are partially soft (about 15 to 20 minutes in fully boiling water).
Step 4 - Cool
Let stand at room temperature until cool.
Step 5 - Peel
Peel the sweet potatoes, cut in halves, slice or mash. (mashing is ok for freezing, just not canning)
Step 6 - Avoid darkening
If desired, to prevent darkening, dip whole sweet potatoes or slices for 5 seconds in a solution of 1/2 cup lemon juice to 1 quart water.
To keep mashed sweet potatoes from darkening, mix 2 tablespoons orange or lemon juice with each quart of mashed sweet potatoes.
Step 7 - Pack
Pack into containers, leaving 1/2-inch headspace. You can pack it containers, like Ziploc bags or plastic containers, exclude as much air as you can, and freeze it!
Step 8 - Freeze
Seal and freeze.