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frozen sweet potato cubes in a reusable silicone bag on a counter

How to Freeze Sweet Potatoes

Learn how to freeze raw then blanched or fully cooked sweet potatoes.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Freezing time 2 hours
Total Time 2 hours 30 minutes
Servings 1
Calories 194kcal



  • 1 sweet potato


Blanching and freezing sweet potato cubes, fries, or wedges

  • Scrub and peel the sweet potato. Slice it into your desired shape.
  • Bring a large pot of water to a boil. Drop the sweet potatoes into the boiling water. When the water returns to a boil, start a timer and cook for 3 to 5 minutes.
  • In the meantime, fill a large bowl with ice water. When the timer goes off, remove the sweet potatoes promptly from the boiling water using a slotted spoon. Submerge them into the ice water and let them sit in it for a few minutes.
  • Drain the sweet potatoes. Spread them out in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer (somewhere it can lay flat won't get bumped) for 1 to 2 hours until the sweet potatoes are frozen solid.
  • Transfer the frozen potatoes to a labeled bag or container. Remove as much air as possible before sealing. Store in the freezer for up to 6 months.

Freezing roasted, boiled, or mashed sweet potatoes

  • Cook potatoes as desired. Let them cool completely.
  • If freezing roasted whole sweet potatoes, wrap each one in aluminum foil then place in a bag or container to store in the freezer. Store in the freezer for up to 6 months.
  • For boiled or mashed potatoes, transfer them to bags or containers. If freezing mashed potatoes, use your hands to flatten them in the bag. Squeeze out as much air as possible before sealing. Store in the freezer for up to 6 months.


  • Blanched then frozen cubes, fries, or wedges can be used directly from frozen in cooked sweet potato recipes (i.e. recipes that call for them sautéed or roasted). You may need to decrease the cooking time slightly since they were blanched for a few minutes before being frozen. However, frozen sweet potatoes tend to take longer to get crispy in roasted sweet potato recipes. So I usually keep the cooking time the same and may even increase it to get them crispy.
  • Cooked then frozen sweet potatoes should be thawed in the fridge overnight to yield the best texture. After thawing, you can use them in recipes that call for cooked sweet potatoes. If you need to thaw them quickly, you can microwave them in increments until warmed through. You can reheat thawed potatoes in the microwave, on the stove top, or in the oven and then use them as desired.


Serving: 1sweet potato | Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 124mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg