Freezing sweet potatoes in various ways

1 servings

Ingredients

Quantity Ingredient
3 mediums To 4 med; Makes 1 pint
1 medium Makes 1 individual
⅔ pounds Slices
1½ cup Water
5 pounds Mashed sweet potatoes
½ cup Sugar
1 cup Sugar
1 tablespoon Lemon juice
½ cup Cold water
1 tablespoon Lemon juice

Directions

PLAIN

BAKED

CANDIED

MASHED

1. Choose medium or large, mature potatoes that have been cured for at least a week.

2. Wash well and sort by size.

3. Simmer, bake, or pressure cook potatoes until tender. Cool.

4. BAKED: Grease outside of potatoes with oil. Bake in a preheated 350 degree F oven until soft. Cool, then wrap individually in moisture/vaporproof wrapping and freeze. Heat through to serve.

CANDIED: Cook unpeeled potatoes in water to cover at just below simmering for about 30 minutes. Pare and cut lengthwise or crosswise into ½ inch thick slices. For each ⅔ pound potato slices, prepare syrup by heating to boiling 1-½ cups water, 1 cup sugar, and 1 tablespoon lemon juice in saucepan. There should be enough syrup to cover sweet potato slices. Add sweet potato slices to boiling syrup and cook 3 minutes. Don't drain. Cool quickly by pouring slices and syrup into another pan and placing that pan in ice water. pack tightly in containers. covering slices with syrup, and leaving ¼ inch head space for pints, ½ inch for quarts. Seal, label, and freeze. Heat through to serve.

MASHED: Simmer, bake, or pressure cook potatoes until tender. Cool, pare, and put through food mill. Add ½ cup sugar, ½ cup cold water, and 1 tablespoon lemon juice for each 5 pounds of mashed potatoes. Pack tightly into containers, leaving ¼ inch head space for pints, ½ inch for quarts. Seal, label, and freeze. Heat through to serve.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-03-95

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