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
To steam sweet potatoes, gather a pound of sweet potatoes, cooking oil, pumpkin seeds and several seasonings. Steam the potatoes, and add the seasonings once they're cooked. It takes approximately seven minutes to steam a pound of sweet potatoes.Full Answer >
The Food Network's Bobby Flay has a recipe for smoked chile scalloped sweet potatoes made with sweet potatoes, heavy cream, chipotle pepper puree, salt and pepper. To begin, preheat the oven to 375 degrees Fahrenheit.Full Answer >
To make easy candied sweet potatoes, peel six medium sweet potatoes and cut them into 1/2-inch thick slices. Place the sliced sweet potatoes in a shallow casserole dish or iron skillet. Add 1 1/2 cups of water, 1 1/2 cups of light brown sugar and 1/4 teaspoon of salt.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 >