sweet potatoes baked to freeze

How To Make sweet potatoes baked to freeze

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  Step 1
  Preheat oven to 400 to 450 degrees. Wash and pat dry. Individually wrap each sweet potato in a generous amount of foil to prevent leakage.
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  Step 2
  Place wrapped potatoes on a foil-lined baking sheet and place into hot oven. Bake at 400 degrees (or higher) until good and tender. I usually bake mine at 450 degrees for around 2 hours. This, of course, depends on how many you are baking and how big the potatoes are. If baking two pans at the time it may take approximately two hours or so.
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  Step 3
  Remove from oven and let cool completely. Do not unwrap! Bag them up in plastic grocery bags and place in freezer.
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  Step 4
  TO THAW: Remove the number of potatoes you need from the freezer. If you are eating them the same day just let them thaw on the counter. Be sure to put them in another plastic bag, bowl, pan or something because juices will most likely seep out.
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  Step 5
  FOR BAKED POTATOES: Once thawed, remove foil (do not peel-leaving skin on seems to help keep them moist) and re-wrap in new foil. Place in oven or toaster oven on 350 to 400 degrees to heat up. Be sure to put them on a foil-lined baking pan just in case juices leak out. TIP: If I want to bake them in a hurry I put them on 375 or 400. If I'm not in a hurry I heat them at 350 degrees. I normally heat them for around 30 minutes or so. Remove foil and skins. Split the long way, add a pat of butter & cinnamon if desired.
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  Step 6
  FOR USING IN PIES, CASSEROLES, FRITTERS, ETC: Once thawed, remove foil then skins. Prepare as usual for the dish you are making. Thaw out an extra one or two, peel, slice the long way (or in rounds) and lightly fry in some olive oil. Man on man these are so good.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!