POTATOES, SWEET – PIECES OR WHOLE

Updated September 12, 2025

Canned Sweet Potatoes (Pieces Only)

Yield: Approximately 2 ½ pounds per quart

Ingredients

Fresh, small to medium-sized sweet potatoes (mature, not fibrous)
1 teaspoon salt per quart (optional)
Fresh boiling water or prepared syrup (for covering)

Preparation

Select Potatoes: Choose small to medium sweet potatoes. For best results, can within 1–2 months after harvest. Avoid fibrous roots.
Wash & Precook: Wash thoroughly. Boil or steam until partially soft (15–20 minutes).
Peel: Remove skins.
Cut: Cut medium-sized potatoes into uniform pieces for even canning.
- ⚠️ Do not mash or purée. Only cubes/pieces are safe for canning.

Packing

Fill hot jars with prepared sweet potato pieces, leaving 1-inch headspace.
Add 1 teaspoon salt per quart jar, if desired.
Cover with either fresh boiling water or hot syrup, maintaining 1-inch headspace.
Remove air bubbles and adjust liquid if necessary.

Finishing

Wipe rims, adjust lids, and process immediately in a pressure canner according to USDA-recommended times for sweet potatoes.
Adjust for jar size and altitude.

⚠️ Important: Sweet potatoes must be canned only as cubes or pieces. Purees, mashed, or dry-pack methods are not safe for home canning.

Style of Pack	Jar Size	Process Time	0-1,000 ft	Above 1,000 ft
Hot	Pints	65 min	10 lb	15 lb
Hot	Quarts	90 min	10 lb	15 lb

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