This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Information Specialist; J.E. Campbell, Graduate Student; and E.H. Hoyle, Extension Food Safety Specialist, Clemson University. (New 10/01. Revised 03/05.)
Wash sweet potatoes that have been cured for at least one week. Cook until almost tender in water, steam, a pressure cooker or the oven. Let stand at room temperature until cool. Peel sweet potatoes; cut in halves; slice or mash.
To prevent darkening, dip whole sweet potatoes or slices for 5 seconds in a solution of ½ cup lemon juice to 1 quart water. To keep mashed sweet potatoes from darkening, mix 2 tablespoons orange or lemon juice with each quart of mashed sweet potatoes. Pack into containers, leaving ½ headspace. Seal and freeze.
An average of 11 pounds is needed per canner load of 9 pints. Wash medium potatoes and boil until partially soft for 15 to 20 minutes. Cool only enough to handle and remove skins. Cut potatoes, if needed, so pieces are uniform in size. CAUTION: Do not mash or pureé pieces.
Fill hot jars, leaving 1-inch headspace. Add 1 teaspoon salt per quart jar, if desired. Cover with your choice of fresh boiling water or syrup (use 1 cup sugar per quart of water for a light syrup). Leave 1-inch headspace. Wipe jar rims and adjust lids. At altitudes up to 1,000 feet, process at 11 pounds pressure in a dial-gauge pressure canner or at 10 pounds pressure in a weighted-gauge canner: pints for 65 minutes, quarts for 90 minutes.
Makes one 9-inch pie
Cook 2 pounds of fresh sweet potatoes (about 3 or 4 medium) by baking or boiling. When cool enough to handle, peel the sweet potatoes, or scoop out the flesh, and pureé in a food processor with 2 tablespoons melted butter or margarine.
In a mixing bowl, combine ¾ cup sugar, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon ground cloves and ½ teaspoon grated lemon peel. Add the sweet potato mixture and mix well. Beat in 3 eggs. Stir in 12 ounces skimmed, evaporated milk and mix until well-blended. Pour the mixture into a 9-inch pastry shell. Bake in a preheated 400 °F. oven 40 to 50 minutes or until knife inserted in the center comes out clean.
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This information is supplied with the understanding that no discrimination is intended and no endorsement of brand names or registered trademarks by the Clemson University Cooperative Extension Service is implied, nor is any discrimination intended by the exclusion of products or manufacturers not named. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.