In November, we buy a bushel of sweet potatoes that are grown and cured here in North Carolina. I get another bushel in December or January. I store them in a cold room, but not below 55 degrees. They will last for a couple of months or more.
When I bake them, I put a pan full in the oven. After taking out enough for us to have for a few days, I freeze the remainder of the baked sweet potatoes.
To freeze the baked sweet potatoes, I peel each potato and wrap it in Glad Cling Wrap and freeze them in zip lock freezer bags. It's easy to remove the amount of potatoes I want to prepare.
Out of the two bushels, I share some so I'm not sure how many we actually keep for the two of us. However by freezing some of them, we enjoy having locally grown sweet potatoes all year round.
Cook Time: 20-25 minutes
Total Time: 30 minutes
Yield: 2 servings
Ingredients:
Steps:
Great tip for storing sweet potatoes. I'm growing them in three large pots. I hope to have a good crop. curing is my biggest problem. How and how long? I did okay last year but I wish I could speed up the process.
You can speed up the curing process, by using either a food dehydrator or your oven. Set the temp fairly low and "bake" for 1/2 hour or just long enough to start to pucker the skins, which will really dry out the outer peel.
