Sweet potatoes can be frozen. They should be cured for at least one week and cooked prior to freezing.Know More
Medium to large sweet potatoes with firm flesh and a deep orange color are best, and curing should be done in a dry environment at 50 to 65 degrees Fahrenheit. Refrigeration is not needed and can be damaging to the texture and taste of the sweet potatoes.
The potatoes should rest after cooking until they are completely cool and then peeled. The next step is to mash, slice or cut them in half. Packing them in airtight plastic bags or containers is best for freezer storage.Learn more about Vegetables
Sweet potatoes, which are root vegetables, and yams, which are tubers, are two types of herbaceous perennial vines that come from two different plant families native to different locations. Sweet potatoes and yams differ in size, taste, texture and nutritional content.Full Answer >
Starchy or all-purpose potatoes are the best potatoes for mashing, although starchy potatoes break down better for creamier mashed potatoes. Russet is a good starchy potato, and Yukon Gold is a good all-purpose potato. Waxy potatoes do not mash well.Full Answer >
Potatoes may be ready to harvest between late June and September, depending on the variety. For instance, new potatoes can be harvested as early as 8.5 weeks after planting.Full Answer >
Prevent browning of cut potatoes by storing them in water or by squeezing lemon juice over the cut potatoes. You can also add lemon juice or vinegar to the water for added protection against browning. Cut potatoes must be kept refrigerated until ready to use.Full Answer >