In The Kitchen, Preserving the Harvest, Self-Sufficiency

Freezing Sweet Potatoes

This is a really great way to preserve sweet potatoes to use in casseroles or pie if you do not have a cellar.

Wash sweet potatoes that have been cured for at least one week.  To cure sweet potatoes: store the fresh potatoes in a warm room in the house for 14 days. Curing develops the flavor and allows for longer storage.

Peel and cook the sweet potatoes until almost tender in water, steam, a pressure cooker, or the oven. 

Let stand at room temperature until cool.  Cut into chunks, slices, or mash.

To prevent darkening, dip whole sweet potato 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 of orange or lemon juice with each quart of mashed sweet potatoes. 

Pack into containers, leaving 1 inch headspace.  Make sure all the air is squeezed out of the bag.  Seal and freeze.

 

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