To prepare sweet potatoes for freezing, first sort them according to size, and wash thoroughly. Bake in oven, unpeeled, until slightly soft. Let cool, then wrap individual potatoes in aluminum foil. Place wrapped potatoes in polyethylene bags, and freeze.
Alternately, potatoes may be boiled, steamed or pressure cooked prior to freezing. Potatoes may be sliced, mashed or left whole. To prevent darkening, dip whole sweet potatoes in a solution of 1/2 cup lemon juice and one quart water, or mix two tablespoons lemon juice into each quart of mashed sweet potatoes.
To cook previously frozen potatoes, place in a 350 degree Fahrenheit oven until completely tender, leaving the potatoes wrapped in foil.
To freeze sweet potatoes, choose medium to large ones that have been cured for at least a week. Sort according to size, and wash thoroughly. Cook until almost tender in water, in steam, in a pressure cooker or in an oven. Let cool, and peel the sweet potatoes, cut in halves, slice or mash. To prevent darkening, dip whole or sliced sweet potatoes for five seconds in a solution of 1/2 cup lemon juice to 1 quart water. For mashed sweet potatoes, mix 2 tablespoons orange or lemon juice to each quart mashed sweet potatoes. Pack into containers, leaving 1/2 inch of space between the potatoes and the lid. Seal and freeze.
To freeze baked sweet potatoes, wash, trim, and bake them in an oven at 350 degrees Fahrenheit without peeling until slightly soft. Let cool, remove the peel, and wrap individually in aluminum foil. Place in polyethylene bags, and freeze. To eat, remove from freezer, and finish baking in an oven at 350 degrees Fahrenheit immediately before serving. Leave the potatoes wrapped in aluminum foil when baking.