Can you freeze sweet potatoes? Yes. The Extension guides we reviewed all describe freezing them cooked: cook until tender, cool, peel, pack and freeze. That makes freezing a handy way to get ahead on holiday cooking or save a big batch. Here are the steps from Clemson, Illinois and South Dakota State Extension, how long they keep, and how to thaw and reheat them safely.
How to freeze sweet potatoes, step by step
- Start with sound sweet potatoes. When selecting sweet potatoes for freezing, Illinois Extension says to choose ones that have been cured for at least one week and to avoid cracks, soft spots and blemishes. Our guide to how to pick a good sweet potato covers what to look for.
- Wash and cook. Clemson says to cook them until fork tender by boiling, steaming, pressure cooking or baking. Illinois and South Dakota State say until almost tender, in water, in steam, in a pressure cooker or in the oven. For oven times, see our guide to how long to bake a sweet potato.
- Cool them promptly. Illinois and Clemson say to let the sweet potatoes cool before peeling, but do not leave them on the counter for long. The University of Georgia’s Freezing Prepared Foods says keeping food at room temperature for several hours before freezing increases the chance of spoilage and foodborne illness, and suggests setting a metal pan in another pan or sink of ice water to cool hot food faster. USDA says to refrigerate cooked food within 2 hours (1 hour above 90°F). For a large batch, divide it into shallow containers.
- Peel and cut. Remove the peel, then cut the sweet potatoes in halves, slice them into rounds or mash them.
- Prevent darkening, if you like. This step is optional. See the details below.
- Pack, seal, label and freeze. Pack into freezer-safe containers or bags, leaving a half inch of headspace, then seal, label and freeze. The University of Georgia says to freeze prepared foods at 0°F or below.
| Source | Cook until | Prevent darkening | Pack |
|---|---|---|---|
| Clemson | Fork tender | Dip whole or sliced potatoes for 5 seconds in ½ cup lemon juice per quart of water; for mashed, mix 2 tablespoons orange or lemon juice into each quart | Freezer-proof containers, ½ inch headspace, seal, label |
| Illinois | Almost tender | Same dip as Clemson; same juice for mashed | Containers, ½ inch headspace |
| South Dakota State | Soft in its quick guide; almost tender in its recipe | Optional; 2 tablespoons lemon or orange juice per quart of mashed | Containers or bags, ½ inch headspace |
Details are from Clemson Cooperative Extension’s sweet potato factsheet, University of Illinois Extension’s preparing sweet potatoes guide and South Dakota State University Extension’s Preserve It guide. Clemson says fork tender, while Illinois and South Dakota State’s detailed recipe say almost tender. Follow the preparation you choose, and avoid overcooking pieces you want to keep intact.
How long do frozen sweet potatoes last?
The sources give different recommendations. UMass Extension’s produce spotlight says to package cooked sweet potatoes in a freezer bag or container and use them within 10 to 12 months. USDA’s leftovers guidance gives 3 to 4 months for frozen leftovers in general and says they stay safe indefinitely, though they can lose moisture and flavor. The University of Georgia’s guide lists baked sweet potatoes at 2 to 4 weeks and sweet potato balls made from mashed sweet potatoes at about 1 month, and non-meat casseroles at 2 to 4 months. These recommendations assume safe handling before freezing and continuous storage at 0°F or below.
UMass does not say whether its window is about safety or quality. Because USDA describes freezer time in terms of quality, we read these as quality guidelines and not safety deadlines, but that is our interpretation. Using sweet potatoes sooner will give the best flavor and texture. Label each package with the date.
How to thaw and reheat frozen sweet potatoes
USDA’s guide to safe thawing says there are three safe ways to thaw food: in the refrigerator, in cold water and in the microwave. USDA’s Kitchen Companion says to thaw in cold water in a watertight bag, changing the water every 30 minutes, and to cook immediately after thawing in cold water or the microwave. Never thaw food on the counter. USDA also says it is safe to reheat frozen leftovers without thawing them, and that leftovers should reach 165°F as measured with a food thermometer. If you froze baked sweet potatoes using the Illinois bake-ahead method, which wraps each peeled, partly baked potato in foil and freezes it, Illinois says to finish baking at 350°F immediately before serving, leaving the potatoes wrapped in foil. In that method the potatoes are frozen, not held warm in foil. For cooked leftovers that have not been frozen, see our guide to how long leftovers last.
Can you freeze raw sweet potatoes?
The Extension guides we reviewed from Clemson, Illinois and South Dakota State all describe cooking sweet potatoes before freezing them, and we did not find Extension guidance for freezing them raw. Whole, uncut raw sweet potatoes are also best stored outside the refrigerator. Clemson says cold can cause dark spots and off flavors, UMass says refrigeration can make the center hard and affect flavor, and South Dakota State’s grocery store guide says it causes a hard core and an undesirable taste. See our guide to whether sweet potatoes need to be refrigerated and how to tell when sweet potatoes go bad.
Frozen sweet potato questions, answered
Can you freeze sweet potatoes?
Yes. For the Extension methods covered here, you cook them first. Clemson, Illinois and South Dakota State all describe cooking, cooling, peeling and packing them before freezing.
Do you have to cook sweet potatoes before freezing?
Clemson, Illinois and South Dakota State provide cooked-freezing instructions rather than a raw-freezing method, so follow those. UMass Extension specifically says cooked sweet potatoes can be frozen whole, sliced or mashed.
Can you freeze mashed sweet potatoes?
Yes. Clemson and Illinois say to mix 2 tablespoons of orange or lemon juice into each quart of mashed sweet potatoes to keep them from darkening, then pack with a half inch of headspace.
Can you freeze baked sweet potatoes?
Yes. Illinois Extension describes baking unpeeled sweet potatoes at 350°F until slightly soft, cooling, peeling, wrapping each in foil, placing them in freezer bags and freezing, then finishing the baking at 350°F, still in foil, before serving.
Do you need lemon juice to freeze sweet potatoes?
No. South Dakota State says treating them to prevent darkening is optional. Clemson and Illinois say to dip whole or sliced sweet potatoes for 5 seconds in a solution of ½ cup lemon juice to 1 quart of water if you want to prevent darkening.
How long can you freeze sweet potatoes?
UMass Extension says to use cooked frozen sweet potatoes within 10 to 12 months, while USDA gives 3 to 4 months for frozen leftovers and the University of Georgia gives shorter windows for baked sweet potatoes. USDA says frozen leftovers are safe indefinitely but can lose moisture and flavor over time, so treat these as quality guidelines.
How do you thaw frozen sweet potatoes?
Thaw them in the refrigerator, in a watertight bag in cold water with the water changed every 30 minutes, or in the microwave, and cook or reheat immediately after cold-water or microwave thawing. Reheat to 165°F, and never thaw on the counter. USDA also says it is safe to reheat frozen leftovers without thawing.
Can you refreeze thawed sweet potatoes?
Yes, if they were handled safely. USDA says leftovers thawed in the refrigerator can be refrozen without reheating, although quality may decline, and should otherwise be used within 3 to 4 days. Leftovers thawed in the microwave can be refrozen after heating to 165°F, and those thawed in cold water should be cooked before refreezing.
Can you freeze sweet potato casserole?
Yes. Treat it as a cooked prepared dish: cool it promptly, pack it in a suitable freezer container, and freeze it at 0°F or below. The University of Georgia lists non-meat casseroles at 2 to 4 months and suggests freezing them in foil-lined dishes. Thaw it in the refrigerator, and reheat it to 165°F.
Related reading for your holiday menu
Prep sweet potatoes ahead, then round out the menu with our roasted Brussels sprouts with balsamic and bacon, fresh cranberry sauce with orange and cinnamon and maple pumpkin pie.
The bottom line
Follow the Extension methods and cook sweet potatoes before freezing. Cool them promptly, peel, pack with a half inch of headspace and label. UMass suggests using them within 10 to 12 months. Thaw them in the refrigerator, in cold water or in the microwave, then reheat to 165°F.
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