My family and I love sweet potatoes with a passion. Every fall I buy up a good amount to bake and freeze. This way I can pull out the amount I need, thaw them and heat 'em up to eat as a baked sweet potato or to make pies, fritters, etc. This way I have enough to last until the next fall.
My daddy was a sweet potato lover, too. I'm posting this recipe in his memory since he passed away 20 years ago today. He loved for mother to make sweet potato fritters. I miss him so much! 3/8/2013
1Preheat oven to 400 to 450 degrees. Wash and pat dry. Individually wrap each sweet potato in a generous amount of foil to prevent leakage.
2Place 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.
3Remove from oven and let cool completely. Do not unwrap! Bag them up in plastic grocery bags and place in freezer.
4TO 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.
5FOR 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.
6FOR 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.