In 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