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Preheat the oven to 375°F. Bake the potatoes for up to 1 - 1.5 hours until tender . Turn the oven off, and leave the potatoes in the oven until they have cooled to room temperature. This will take about 30 minutes. Wrap each potato with foil and place into resealable freezer-safe bags or a freezer-safe container.

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Alternatively, you can use muffin trays to freeze sweet potato puree as well. Doing so will allow you to freeze in larger portions. Step 2: Pour the puree into the ice cube tray. Do not overfill each slot of the tray. Leave a small amount of space at the top to allow the puree to expand. Step 3: Place the puree into the freezer.

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Sweet potato puree stores well in an airtight container and can be refrigerated for up to 3 days. You can freeze sweet potato puree in zip-lock bags or ice cube trays to freeze small, single-serve puree servings for babies. Thaw the puree the day before in the fridge or few hours at room temperature in a bowl.

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The answer is yes, you can freeze sweet potatoes for up to 12 months. However, freezing sweet potatoes comes with a process.. Frozen sweet potato puree is best defrosted by reheating on the stovetop. Using a microwave may make the texture rubbery. To defrost sweet potato puree, take the frozen mashed potatoes out of the freezer..

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To prepare and freeze baked sweet potatoes, first preheat your oven to 375 degrees Fahrenheit. Scrub and rinse your fresh, whole sweet potatoes. Use a fork to pierce the skin a few times and place them on a large baking sheet. Bake the sweet potatoes for ninety minutes, then let them cool to room temperature.

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4. Sweet potato puree. Sweet potato puree is another great way to freeze sweet potatoes. To make sweet potato puree, cook the sweet potatoes until they are soft. You can do this by boiling, steaming, or baking them. Once they are cooked, place them in a food processor or blender and puree until smooth.

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Try to keep the size uniform so they cook evenly. Steam: Add a steamer basked to a pot filled with 2 inches of water. Add in the sweet potato, cover and bring the pot up to a simmer. Once the steam is visible, cook for 10-15 minutes until the potatoes are easily pierced with a fork. Puree: With a spoon, transfer the potatoes to a food processor.

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Poke holes in the sweet potatoes and roast in a 400F/200C oven until fork tender. Once cooled enough to handle slip the skins off and discard. Step 2. Puree the sweet potatoes. Add the cooked flesh of the sweet potato to a blender, food processor, or bowl and mix until a thick puree is formed. Step 3.

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Bring a large pot of water to a boil. Drop the sweet potatoes into the boiling water. When the water returns to a boil, start a timer and cook for 3 to 5 minutes. In the meantime, fill a large bowl with ice water. When the timer goes off, remove the sweet potatoes promptly from the boiling water using a slotted spoon.

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Boil in a pot of water for 2-3 minutes. Scoop sweet potatoes into a bowl of ice water to stop the cooking. Let hang in the ice water for a few minutes before removing and drying them. Freeze them in a single layer on a baking sheet. Once frozen, pack in bags and store in the freezer.

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You can use a potato masher, fork, or electric mixer for this step. Cool: Allow the sweet potatoes to cool to room temperature. This will help prevent condensation inside the storage container and reduce the risk of ice crystals forming during freezing. Portion: Decide what portion sizes are appropriate for freezing.

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Roast in a 425ºF oven until skins are wrinkly and potatoes are very tender, 50-60 minutes. Let cool slightly, then peel off skins; purée as directed. To boil the sweet potatoes: bring a pot of water to a boil. Meanwhile, peel and cut sweet potatoes into 1-inch chunks. Add sweet potato chunks to boiling water and cook until tender, about 20.

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Cook clean sweet potatoes using your preferred method (oven, instant pot, air fryer) 2. Allow sweet potatoes to cool. 3. Wrap each potato in aluminum foil and place in a gallon freezer bag. 4. When ready to serve, remove from freezer. For microwave reheating, remove foil and place potato on a microwave safe plate. Heat for 3-4 minutes.

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Step 1: Cool. Let the roasted or baked sweet potatoes cool completely after cooking. Freezing it while still warm will cause large ice crystals to form which will ruin the texture on thawing. Tip: Add a squeeze of lemon juice to mashed sweet potatoes to prevent them from browning.

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Bring the water to a boil. Lower the heat and simmer the potatoes until fork-tender, about 10-15 minutes depending on the thickness of the slices. Reserve 2 cups of the cooking water and drain the rest. Rinse the sweet potatoes under cold water until they're cool enough to handle. Remove the peels from the sweet potatoes.

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Bake at 400°F for an hour, or until easily poked with a fork. Let cool completely before freezing in zip-top bags. You can also freeze mashed sweet potatoes. Cook, peel, and mash the potatoes. Let the potatoes cool slightly and then transfer to zip top bags and store in the freezer.