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Title: Freezing Sweet Potatoes in Various Ways
Categories: Vegetable Check
Yield: 1 Servings
| PLAIN | ||
| 3 | md | To 4 med; Makes 1 pint |
| BAKED | ||
| 1 | md | Makes 1 individual |
| CANDIED | ||
| 2/3 | lb | Slices |
| 1 1/2 | c | Water |
| 1 | c | Sugar |
| 1 | tb | Lemon juice |
| MASHED | ||
| 5 | lb | Mashed sweet potatoes |
| 1/2 | c | Sugar |
| 1/2 | c | Cold water |
| 1 | tb | Lemon juice |
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 1/2 inch thick slices. For each 2/3 pound potato slices, prepare syrup by heating to boiling 1-1/2 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 1/4 inch head space for pints, 1/2 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 1/2 cup sugar, 1/2 cup cold water, and 1 tablespoon lemon juice for each 5 pounds of mashed potatoes. Pack tightly into containers, leaving 1/4 inch head space for pints, 1/2 inch for quarts. Seal, label, and freeze. Heat through to serve.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995
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