How do you freeze fresh yams (or sweet potatoes)?

definitely partially cooked would be better. simmer them for about 15 minutes then the skin should come of easily. slice them and store in zip-locks or tupperware to freeze.

Freeze Sweet Potatoes

If your sweet potatoes are stored properly in a cool place away from sunlight, they should be fine for about 30 days. Normally if I have too many sweet potatoes and they are starting to grow eyes, I remove the eyes, rinse with cold water, dry with paper towels. wrap in foil, put them on a pan covered with foil (they often leak) and bake them in a preheated oven 400 degree oven for 60 minutes. I then remove the foil and the skins will just slide off. You can freeze them whole or cut them up or mash them with some butter, heavy cream or milk and a little cinnamon, then freeze in portion size containers.

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get a mesh type bag and hang the potatoes in the bag in a cool dry place to cook and eat later! I would not freeze them until after they are cooked!!

I live in Louisiana and we grow lots of sweet potatoes. I love mine candied. These are all Louisiana recipes. Cut up 6 or 7 nice size sweet potatoes into pieces. Place them in a glass baking dish. Add about 3 cups of sugar over the top (do not add water) place them in the over (covered at first) Baked on 350 degrees for about 45 min. remove cover and bake until candied. If you wish before the potatoes get too soft add a teaspoon of vanilla. I do. Sweet Potato Trifle 12 oz. reduced-fat cream cheese 3/4 cup sugar, divided 1 (5 oz.) can evaporated skimmed milk 1 tsp. coconut extract 1 (16 oz.) commercial angel food cake, cubed 2 cups fresh sweet potatoes, cooked and mashed 1/2 tsp. vanilla 2 tbsp. flaked coconut, divided 1 (8 oz.) container frozen fat-free whipped topping, thawed 1 tbsp. flaked coconut, browned 1 tbsp. chopped pecans, toasted In a large bowl, beat together the cream cheese and 1/2 cup sugar. Gradually add milk and coconut extract, mixing until creamy. Fold in the cubed angel cake into the cream cheese mixture, set aside. In another bowl, beat together yams, 1/4 cup sugar and vanilla until creamy. In a trifle bowl or large glass bowl, layer half the angel cake mixture, half the yam mixture, 1 tbsp. coconut and half the whipped topping. Repeat. Sprinkle the top with the browned coconut and toasted pecans. Refrigerate and serve. Makes 12-16 servings. Marilyn's Sweet Potato Pecan Pie For the Sweet Potato Layer: 1 1/4 cups mashed sweet potatoes 1/4 cup brown sugar 1 tablespoon melted oleo or butter 2 tablespoons white sugar 1 tablespoon milk 1 egg, beaten 1 tablespoon vanilla extract 1/4 teaspoon salt 1/4 teaspoon cinnamon Mix ingredients together. Spread into large (9 3/4") unbaked pie shell. For the Pecan Layer: 3/4 cup sugar 3/4 cup corn syrup 2 eggs 2 tablespoons oleo or butter pinch of salt dash of cinnamon 2 tablespoons vanilla extract 1 cup chopped pecans Mix together ingredients and pour over the first layer. Cook on a sheet pan at 325 degrees F for 1 1/2 hours. Cool. Top with a dollop of whipped cream, if desired. Baked Sweet Potato Fries 4 sweet potatoes 1/4 cup olive oil Salt to taste Preheat oven to 400 degrees. Cut sweet potatoes into 1/2-inch thick lengthwise strips and toss with olive oil. Coat a baking sheet with nonstick cooking spray and arrange potatoes on baking sheets. Bake potatoes for 15-20 minutes or until golden brown on bottom. Turn potatoes over and bake about 15-20 minutes or until golden brown all over. Sprinkle with salt and serve. Makes 4-6 servings. nfd♥

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