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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