If you've acquired a bundle of sweet potatoes, but aren't sure if you can eat them before they go bad, consider cooking them and then freezing them. The typical shelf life of a raw sweet potato is about one week. However, when frozen, the shelf life extends to 10 to 12 months. Sweet potatoes do not freeze well when raw, so you'll need to work with cooked sweet potatoes.
Dip your sliced sweet potatoes in a quart of water with 1/2 cup of lemon juice added. Remove the slices immediately. This treatment helps them retain their colour and prevents them from getting too dark during the freezing process. For mashed sweet potatoes, add 2 tbsp of lemon juice and mix well.
Place the sweet potato slices in a freezer-safe storage container. Pack the container tightly with the potatoes. If freezing mashed sweet potatoes, spoon the mixture into the container. Leave as little space as possible between the edge of the container and the lid.
Apply the lid to the container. Make sure it's firmly closed. Place the container with the sliced or mashed sweet potatoes in the freezer.
Allow the baked sweet potatoes enough time to cool, and then peel them using a peeler or paring knife.
Wrap the peeled sweet potatoes in aluminium foil.
Place the foil-wrapped sweet potatoes in freezer bags. Pack them in the bag loosely to prevent smashing them together. Seal the freezer bag using the push lock or zip lock.
Place the bags of sweet potatoes in the freezer. To reheat them, place them in the oven at 176 degrees Cor one hour. Do not unwrap the foil until they are finishing reheating.