Michigan State University Extension
Preserving Food Safely - 01600191
10/13/97

FREEZING SWEET POTATOES

 Sweet potatoes may be packed whole, sliced, or mashed.    

 Choose medium to large, mature  sweet  potatoes  that have

been
cured.  Sort according to size and wash.               

 Cook until almost tender in water, in steam, in a pressure

cooker
or in an oven.  Let stand at  room  temperature until

cool.
 Peel sweet potatoes; cut in halves, slice, or mash.  

 If desired, dip  whole  sweet  potatoes  or  slices  for 5

seconds
in a solution of 1 tablespoon citric acid or 1/2 cup

lemon
juice to 1 quart water to prevent darkening.          

 To  keep  mashed  sweet potatoes  from  darkening,  mix  2

tablespoons
orange or lemon juice with each quart of  mashed

sweet
potatoes.                                             

 Pack  into containers, leaving 1/2-inch  headspace.  Seal,

label
and freeze.                                           

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