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    You are in: Home / Community Forums / Cooking Q & A / Freezing cooked sweet potatoes?
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    Freezing cooked sweet potatoes?

    College Gal
    Thu Nov 20, 2008 3:28 pm
    Experienced "Head Chef" Poster
    I would like to go ahead and bake all of the sweet potatoes in the oven prior to T-Day because they take so long, and freezethem for next week to cut down on prep work, as I have many other things to make. Has anyone frozen sweet potatoes? If so, did they taste bad or have a bad texture? Would you freeze them mashed or some other way?

    Thanks!!
    DrGaellon
    Thu Nov 20, 2008 3:33 pm
    Food.com Groupie
    College Gal wrote:
    I would like to go ahead and bake all of the sweet potatoes in the oven prior to T-Day because they take so long, and freeze them for next week to cut down on prep work, as I have many other things to make. Has anyone frozen sweet potatoes? If so, did they taste bad or have a bad texture? Would you freeze them mashed or some other way?

    You can freeze them sliced or mashed. Cook in boiling water, steam, pressure cooker or oven until almost tender. Cool to room temperature. To prevent darkening, dip slices for 5 seconds in a solution of cup lemon juice to 1 quart water. 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 " headspace. Seal and freeze.
    Brandess
    Thu Nov 20, 2008 6:17 pm
    Food.com Groupie
    Just a friendly FYI. I saw that information given here: http://hgic.clemson.edu/factsheets/hgic3260.htm, DrGaellon. I tested it last week because I wanted to freeze a few things ahead, as well. icon_sad.gif

    I thawed the sweet potatoes and they were watery. I will not be doing that again. Freezing a pie that has binding agents in it and freezing pre-cooked diced, are two very different things.

    My advice is to not freeze them unless they are in a pie.
    College Gal
    Thu Nov 20, 2008 6:27 pm
    Experienced "Head Chef" Poster
    I am just going to put them in a casserole. Do you think that would be okay??
    realbirdlady
    Thu Nov 20, 2008 6:57 pm
    Food.com Groupie
    The only trick then is that you've got to make sure the casserole is thawed. I usually freeze the casserole "stuff" in freezer containers (cause I have a hard time figuring out the right amount of potatoes to boil, not because I am a genius plan-ahead-er.) Thaw those in the fridge, and scoop out enough for the casserole dish. If there's watery stuff, just stir in back in and somehow it bakes out or fixes itself or something.


    Except I guess these days usually I use yams, really yams not sweet potatoes. For sure they don't oxidize as much. I guess potentially the whole freezing/thawing thing is different. I dunno... icon_confused.gif
    DrGaellon
    Thu Nov 20, 2008 7:06 pm
    Food.com Groupie
    realbirdlady wrote:
    Except I guess these days usually I use yams, really yams not sweet potatoes. For sure they don't oxidize as much. I guess potentially the whole freezing/thawing thing is different. I dunno... icon_confused.gif

    Where do you find true yams? They're virtually unheard of in the US... (True yams are white-to-straw-yellow; if they're orange, they're sweet potatoes.)
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