Wash and peel the sweet potatoes
Cut into cubes, slices, or mash, depending on how you plan to use them
Blanch cut sweet potatoes in boiling water for 2 to 3 minutes
Cool immediately in ice water
Drain thoroughly and pat dry
For mashed sweet potatoes, cook until tender and mash before freezing
Let cooked or blanched sweet potatoes cool completely
Portion into freezer-safe bags or airtight containers
Remove as much air as possible from bags
Label with the date
Freeze flat if using bags
Store in the freezer for up to 10 to 12 months