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.