Freezing Sweet Potatoes

Last Fall, I experimented with freezing different vegetables. My aim was to cook food ahead and have individually frozen portions ready to thaw, heat and serve. My carrots and baby Lima beans turned out well. I am especially pleased with my sweet potatoes.

I like mashed sweet potatoes with brown sugar, butter and cinnamon. (Lately, I've preferred a touch of allspice over cinnamon). I wanted to be able to have them any time, even when they were out of season.

And too, I wanted to freeze larger portions to be used for making pies. While I haven't gotten around to making pies with the frozen potatoes, I've no doubt they will be good because the smaller portions are very good.

I did not 'set up' a recipe as I cooked different amounts of potatoes each time. I bought a 2 gallon stew pot for this purpose. When grocery shopping, I just bought about 5 pounds of potatoes when I was in the mood to freeze them and when the potatoes looked especially good.

I tried two ways of cooking the whole, unpeeled potatoes. First, I cooked them in batches in the microwave, testing them with a small knife to tell when they were cooked through.

This is the easiest way but they do end up a little dry and they do not peel so easily. I would use this method only if I was in a hurry.

My second way was to boil the potatoes in the stew pot. This way takes longer and uses more energy but I like it better. Just cover the potatoes with water and boil slowly til soft in the center.

The boiled potatoes peel very easily. Actually, the skin just slips right off. That's good and not so good. When boiling, water get under the skin. The potatoes absorb some of the water. This water makes mashing easier but will have to be removed later

When the potatoes have cooked through, I drain then immediately so they wont absorb more water. I take them from the stew pot and peel them. Then not having a large enough bowl, I put them back in the stew pot for mashing.

Mash the potatoes to the degree you would like them. I went so far as to make mine as fine as baby food. I'm glad I did.

Next...to season the potatoes. Here, you're own your own. I sweetened them to taste with brown sugar. You could use white if you prefer or both. For these potatoes I added a pinch (small pinch) of allspice. I cut cold butter up and put it in, judging the amount by eyesight.

I flavored one batch with a tablespoon of molasses. I wont do that again.

Next, for my secret ingredient. Years ago, I made lots of candied yams for holidays. Lots of recipes called for pineapple juice. I used it and it was good. Once, I was out of pineapple juice and used frozen orange juice concentrate. I liked that better than the pineapple. Just use a small amount (rounded tablespoon maybe) and don't reconstitute. The potatoes will be too watery if you do.

You will need to taste as you go to get the potatoes exactly as you like them, but that should be fun and no problem. Do add a very small pinch of salt.

Note: If left to sit for a while, about an hour, these boiled potatoes will weep a bit in the bottom of the bowl. I don't like that extra water. I pour off that water. You can do this even after adding all ingredients.

These potatoes will be perfect for thawing, heating and serving any time you want fresh tasting mashed sweet potatoes.

I did purposely left out some ingredients. If I wanted to make a pie, I would thaw a couple of the larger portions. When thawed, I would mix in flour, eggs, more sugar and/or whatever my pie recipe called for and then pour into a blind baked pie shell. What could be easier? You can't buy a sweet potato pie filling like this in a store.

Freezing the potatoes was a breeze. For small portions, I put them in small microwaveable containers such as Stouffer's mac and cheese small serving comes in. I put that into a freezer bag, sucked the air out and put into freezer. I just take a container out when I want some, remove the bag (which I clean and reuse) and nuke til warm. Love it!

For the larger portions I plan to use for pies, I spoon the mix into quart freezer bags, flattening and removing all the air. This somewhat flattened bag will be fast to thaw on the countertop. In a hurry? Run hot water over the bag. The potatoes will slip right out. You can thaw in a microwave and get on with your pie.

I couldn't find a picture of the potatoes I froze, so here is a picture of carrots. And I forgot. I did make a (simple) pie. Guess I could have topped it with Dreamwhip.