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.

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.