Sweet potatoes are a highly nutritious food. Packed with vitamin A, this fiber-rich food is low on the glycemic index and heart-healthy. Sweet potatoes are often showcased as part of a holiday meal, but are good staples for everyday dinners, as well. When you're short on time, however, waiting for sweet potatoes to boil before you mash them can be a hassle. Next time you make mashed sweet potatoes, freeze a batch for another meal.
Boiled, mashed sweet potatoes are easy to freeze. Allow the potatoes to cool slightly for easy handling. As with white potatoes, sweet potatoes may discolor when exposed to the air. Mix 2 tbsp. of an acid such as lemon or orange juice into each quart-sized container of potatoes before freezing to prevent darkening. Place in an airtight container or zip-top bag, leaving some space for expansion due to the change in temperature as the sweet potatoes cool. Lay a piece of wax paper on top of the potatoes before sealing the containers to avoid freezer burn.
Another preservation option for boiled, mashed sweet potatoes is to dry them. Place the puree on a fruit-leather drying pan. The drying process takes between 4 and 8 hours on a low heat of 130 to 140 degrees Fahrenheit. Grinding the dried sweet potatoes makes them small enough to store in an airtight container in the pantry or freezer. Not that the consistency of dried mashed potatoes won't be quite as smooth as fresh mashed when you reconstitute them.
Place frozen sweet potatoes stored in zip-top bags directly into a pot of boiling water until they are pliable and warm. A double boiler or microwave can also be used to reheat frozen mashed potatoes of any kind. The amount of time needed to cook frozen sweet potato mash varies according to the size of the dish. Start with a minute or two at a time to avoid burning the food. Dehydrated sweet potatoes must be reconstituted. Combine sweet potato powder and boiling water at a ratio of 1 to 4. Let the mixture simmer for 10 to 20 minutes before serving.
Sweet potatoes do not keep for very long in any state. Eat fresh, mashed sweet potatoes within a week of preparation to avoid growth of bacteria. If you aren't going to finish the dish within a week, freeze them for two to four weeks. Mark the container of sweet potatoes clearly with a permanent marker with the freeze date and/or an expiration date.
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