Fried Frozen Sweet Potato Recipe

Silver Post Medal for All Time! 418 Posts
October 7, 2016

Fried Frozen Sweet PotatoesIn November, we buy a bushel of sweet potatoes that are grown and cured here in North Carolina. I get another bushel in December or January. I store them in a cold room, but not below 55 degrees. They will last for a couple of months or more.


When I bake them, I put a pan full in the oven. After taking out enough for us to have for a few days, I freeze the remainder of the baked sweet potatoes.

To freeze the baked sweet potatoes, I peel each potato and wrap it in Glad Cling Wrap and freeze them in zip lock freezer bags. It's easy to remove the amount of potatoes I want to prepare.

Out of the two bushels, I share some so I'm not sure how many we actually keep for the two of us. However by freezing some of them, we enjoy having locally grown sweet potatoes all year round.

Cook Time: 20-25 minutes

Total Time: 30 minutes

Yield: 2 servings


  • 3 small frozen sweet potatoes
  • 2 Tbsp butter
  • salt (optional)
Fried Frozen Sweet Potatoes


  1. Slice frozen sweet potatoes in 1/2 inch slices.
  2. Fried Frozen Sweet Potatoes

  3. Melt butter in frying pan on medium heat.
  4. Fried Frozen Sweet Potatoes
  5. Place frozen sweet potato slices in hot butter.
  6. Fried Frozen Sweet Potatoes
  7. Reduce heat to medium low.
  8. Fry until browned and then turn and brown other side.
  9. Fried Frozen Sweet Potatoes
  10. Sprinkle with a little salt (optional).
  11. Remove from pan and serve hot.
  12. Fried Frozen Sweet Potatoes

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October 10, 20161 found this helpful

Great tip for storing sweet potatoes. I'm growing them in three large pots. I hope to have a good crop. curing is my biggest problem. How and how long? I did okay last year but I wish I could speed up the process.

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Silver Answer Medal for All Time! 425 Answers
January 17, 20220 found this helpful

You can speed up the curing process, by using either a food dehydrator or your oven. Set the temp fairly low and "bake" for 1/2 hour or just long enough to start to pucker the skins, which will really dry out the outer peel.


You DON'T want the potato to start to get soft at all, or it won't keep. Same with the dehydrator...just enough to really dry the skin well.

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