WRAL SmartShopper

WRAL SmartShopper

Thursday thoughts: Cooking, storing and freezing sweet potatoes!

Posted November 15, 2012

 

With a the fabulous sweet potato deals this week, I thought I would share some tips for cooking and freezing them. I plan to bulk cook and freeze sweet potato pies and mashed sweet potatoes. What are your favorite sweet potato recipes?

 

In case you missed it, NC grown sweet potatoes are on sale at Lowes Foods for .27 per pound through 11/22/12 and Food Lion has them on sale for .27/lb through 11/22.

How to store raw sweet potatoes

According to GardenGuides.com HERE, raw sweet potatoes keep for about a month in a cool, dark and dry location at 55 - 60 degrees. If they are kept at room temperature, they last about a week. Garden Guides recommends storing them in a paper lined cardboard box. Do not refrigerate sweet potatoes or they can become hard inside.

Freezing sweet potatoes

The National Center for Home Food Preservation  HERE, indicates that you should cook the sweet potatoes until almost tender in water, steam, pressure cooker or oven. Cool completely and then peel them. Pack into containers and leave a little head space and then freeze.  One website I read indicated that you could freeze cooked sweet potatoes for 10 - 12 months.  Click HERE, for more information including ways to keep the potatoes from darkening once cooked.

I plan to buy about 20 lbs. from Lowes Foods this week and make a combination of sweet potato pies and mashed potatoes for freezing. 

Sweet Potato Pie Recipe

Click HERE for the sweet potato pie recipe I plan to try from AllRecipes.com. I am going to amend the original recipe somewhat based on the reviews from others. Here are the changes I plan to make:

* Use 1 and 1/4 lbs. baked sweet potato

* Use 3/4 cup sugar instead of 1 cup with 1/2 white sugar and 1/2 brown sugar ( I am also going to make 1 with Truvia since my dad doesn't eat much sugar)

* Add 1 - 2 tbsp flour to help thicken it a little (many reviews said this helped a lot since it was a little too loose without the flour)

* Use evaporated milk instead of regular milk (the reviews indicate it is smoother and creamier with evaporated milk)

* Bake the sweet potatoes in foil in the oven at 400 degrees for about 1 hour and 10 minutes instead of boiling

I'll post pie pictures and the final recipe (and add it to the WRAL Recipe Database) once I make the pies with the revisions.

Baked sweet potatoes

One of my favorite ways to eat sweet potatoes is to simply bake them in foil for about 1.5 hours at 350 degrees until they are completely tender and juicy.  Add a little butter and salt and that's it. Simply delicious!   My husband and kids like butter, cinnamon, and nutmeg added to their baked sweet potatoes. 

What are your favorite recipes or ways to eat sweet potatoes?

 

 

38 Comments

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  • luvstoQ Nov 17, 7:25 p.m.

    Just came from Walmart - they have lots of the smaller sweet potatoes that I like to bake @.25lb. Great price - really stocked up, sweet potatoes all winter - yay!!! Want to try some soup too, similar to creamy squash soup! I love that they can be a dessert or a side dish, and healthy too!

  • jdouglas13 Nov 17, 11:36 a.m.

    Faye, were there any sweet potatoes left at Lowes? ;)

    jma -- thanks for your help with the slow roasting! I will definitely be trying this.

    Kathy, I think it is so cool you baked 19 SP. Sounds like something I would do! :)

  • Faye Prosser - Smart Shopper Nov 17, 12:14 a.m.

    Baked 2 sweet potato pies tonight - hubby is thrilled!

  • booty-roo-my-cat Nov 16, 9:35 p.m.

    Baked 19 SP in oven last night and froze them in ziplock freezer bags. Hope this works as all have said. I have never done this before. I only like them baked and thought I would try freezing them since they don't keep well in the storage cabinet. Pd $.27 lb at Foodlion. Most were huge. They are $.25 lb at Walmart on 42W in Clayton/Garner.

    Kathy

  • luvstoQ Nov 16, 9:33 p.m.

    jdouglas13, I bake them 325-350* for approx. 1 1/2 hours. Slow baking at lower temp. breaks down the sugar in them (this is for the smaller potatoes). I'm not sure about the larger ones - would definitely take longer. The potatoes will be soft and the sugar will be leaking out when they are done. Just cool, freeze in skins, in freezer bags. Note: Have found it hard this year to get the smaller sizes, have gone to several stores and get the best I can ;-)

  • jdouglas13 Nov 16, 10:26 a.m.

    Thanks, jma! :) You mentioned slow roast... what temperature? Impatient as I am sometimes, for any kind of baked or roasted potato, I tend to crank up the oven to ~425. It never dawned on me I could bake them at a lower temp - duh.

  • yourownbag Nov 16, 10:20 a.m.

    I cooked them in a crock pot - not water or anything. Wash then and just put on low and cook - Then i freeze them without the skin

  • Faye Prosser - Smart Shopper Nov 16, 12:26 a.m.

    Thanks jma!

    Great recipe, Flying! Thanks for sharing it!

    I bought a bunch of sweet potatoes at Lowes tonight and plan to bake some pies tomorrow! We'll also be eating some sweet potatoes with dinner tomorrow as well.

  • ctondee31205 Nov 15, 11:39 p.m.

    Flying
    For your souffle recipe how do you cook the sp? Do you just put them in the oven to get them soft and then get pulp out or do you peel and boil?

  • leshea1978 Nov 15, 8:44 p.m.

    I prepare extra batches of sweet potato pie filling and freeze it to use later.

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