Michigan State University Extension
Preserving Food Safely - 01600191


Sweet potatoes may be packed whole, sliced, or mashed.

Choose medium to large, mature sweet potatoes that have
been cured. Sort according to size and wash.

Cook until almost tender in water, in steam, in a pressure
cooker or in an oven. Let stand at room temperature until
cool. Peel sweet potatoes; cut in halves, slice, or mash.

If desired, dip whole sweet potatoes or slices for 5
seconds in a solution of 1 tablespoon citric acid or 1/2 cup
lemon juice to 1 quart water to prevent darkening.

To keep mashed sweet potatoes from darkening, mix 2
tablespoons orange or lemon juice with each quart of mashed
sweet potatoes.

Pack into containers, leaving 1/2-inch headspace. Seal,
label and freeze.

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