My sister and my soon to be brother in law brought me a bag of sweet potatoes.
They know the way to my heart, because I always love gifts of food.
I washed them good, popped them in the pressure cooker for 30 minutes, and let the pressure drop naturally.
The results was perfectly cooked sweet potatoes.
I mashed them and kept out two cups full to eat.
The rest went into the freezer.
7 cups of sweet potato for the freezer!
That is a great way to deal with extra sweet potatoes. And now you can just pull them out of the freezer and heat them up. I've never even though to do that with sweet potatoes. I do it with beans all the time. Save them in individual servings and then I can just pull them out and use as needed. :)
ReplyDeleteIt’s the easiest way to me. My mom actually makes up her sweet potato pie filling (with everything but the eggs) and freezes it like this. When she is ready to bake a pie she takes the filling out and sets in in a pie shell. She lets it thaw that way, stirs in an egg yolk or two (saving the whites for meringue), and then bakes. Not literally an instant made pie, but a pretty quick process comparatively.
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