Freezing Sweet Potatoes for Nice Cream

Freezing Sweet Potatoes for Nice Cream

I have received a lot of requests on how exactly I like to cook and freeze my sweet potatoes for making it into nice cream. In other recipes, I cover how to take a frozen, cooked sweet potato and turn it into a bowl of creamy plant-based goodness.

In this recipe and video, I want to cover the fine details on how you can have frozen sweet potatoes ready at any time to be made into nice cream.

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Freezing Cooked Sweet Potatoes for Nice Cream


  • Author: Gabriel Miller
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes

Description

In this recipe and video, I hope to show you exactly how I like to cook and freeze my sweet potatoes so they are ready to be made into nice cream at any time.


Scale

Ingredients

  • 10 sweet potatoes (medium sized)

Instructions

  1. Place the trivet or separator at the bottom of your InstantPot or electric pressure cooker. Add in two to three cups of water depending on the size of your InstantPot.
  2. Add in the whole sweet potatoes on top of the trivet with enough head space to allow the lid to close.
  3. Set the InstantPot to cook for 20 minutes on the manual or “pressure cook” setting.
  4. Allow the pressure to naturally release before removing the lid.
  5. Remove the sweet potatoes and allow them to cool on the countertop for 15 to 30 minutes before handling them.
  6. Remove the skin from the cooked sweet potatoes and cut them into 1 inch cubes.
  7. Lay the cubes out onto a parchment lined baking sheet.
  8. Freeze for 12 hours and then transfer the frozen sweet potato cubes to a freezer-safe bag or container until you are ready to use them for nice cream or smoothies.

Notes

You can also bake your sweet potatoes if you do not have an electric pressure cooker. Bake at 375 F for 45 minutes and then follow allow through steps 5 and beyond. 

  • Category: Dessert, Recipe Ingredient
  • Cuisine: American

Recipe Video: