Canning Sweet Potatoes *PLUS my sweet potato bake!

   Now - before you start wondering - I did pressure can "white fleshed sweet potatoes" so, that is why they aren't orange in the jars... they took on a light orange/tan tinge when they came out of the canner.  They are just as perfectly sweet & savory as the orange fleshed potatoes.  One quart is perfect for making my Sweet Potato Bake (recipe below). I use my immersion blender once everything in the recipe is in the bowl and then pop it in the oven to bake.  Mine turned out wonderful.  A light and almost airy/fluffy souffle-like feeling to this dish.  I cannot wait to make my Creamy Sweet Potato Soup with these.  This is the first year I've canned sweet potatoes - I will be canning these again for certain!  Enjoy! Diane 

Direct from the NCHFP: 
Selecting, Preparing and Canning Vegetables: Potatoes, Sweet - Pieces or Whole
(It is not recommended to dry pack sweet potatoes.)
Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 17 to 25 quarts – an average of 2- 1/2 pounds per quart.
Quality: Choose small to medium-sized potatoes. They should be mature and not too fibrous. Can within 1 to 2 months after harvest.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash potatoes and boil or steam until partially soft (15 to 20 minutes). Remove skins. Cut medium potatoes, if needed, so that pieces are uniform in size. Caution: Do not mash or puree pieces. Fill jars, leaving 1-inch headspace.
​Add 1/4 teaspoon salt per pint, or 1 teaspoon salt per quart to the jar, if desired. Cover with your choice of fresh boiling water or syrup, leaving 1-inch headspace.
Process Pints 65 minutes, Quarts 90 minutes - adjusting psi for your altitude and canner type. 
direct link:
 
Photos: Diane Baker for Canning and Cooking at Home 
 
Diane's Sweet Potato Bake

FILLING:
1 Quart, Pressure Canned Sweet Potatoes, well drained
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/4 cup milk
1/2 cup melted butter
1/2 tsp cinnamon
dash of nutmeg

TOPPING:
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
1/4 cup Pure Maple Syrup *optional 

  Combine all the Filling ingredients. Blend thoroughly *I used my stick blender and pour into a buttered 9 inch pie dish or 1.5 Qt baking dish. Mix all Topping ingredients together and sprinkle over top.
Bake at 350° for 30 to 40 minutes, until fluffy, hot and browned.
Drizzle with a bit of pure maple syrup before serving *optional 
Serves up to 8.

Recipe & Photos by: Diane Baker for Canning and Cooking at Home