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Wondering how to can sweet potatoes safely at home? This easy step-by-step guide will show you exactly how to prepare, pressure can, and store sweet potatoes so you can enjoy a delicious, shelf-stable pantry staple all year long!

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A well-stocked pantry begins with preserving foods your family will actually use, and canning sweet potatoes is one of my favorite ways to make mealtime easier. If you’ve been searching for how to can sweet potatoes, you’ll be surprised by how simple the process is. Whether you’re harvesting from your garden, stocking up during a sale, or preparing for the months ahead, home-canned sweet potatoes are a delicious pantry staple you’ll reach for again and again.

In this guide, I’ll show you how to pressure can sweet potatoes safely from start to finish. You’ll learn how to choose the best sweet potatoes, prepare them for the jars, process them correctly in a pressure canner, and store them for long-term use. Having canned sweet potatoes on your pantry shelves means you’ll always have the perfect ingredient ready for casseroles, soups, side dishes, pies, and other comforting homemade meals.

Once you discover how easy pressure canning sweet potatoes is, you’ll want to make it part of your yearly food preservation routine. It’s a simple way to save time in the kitchen, reduce food waste, and enjoy the convenience of homemade food that’s ready whenever you need it. Let’s get those jars filled and add another delicious staple to your pantry!

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Why You’ll Love Canning Sweet Potatoes

If you’re looking for an easy way to stock your pantry with wholesome, ready-to-use ingredients, learning how to can sweet potatoes is one of the best food preservation skills you can have. Sweet potatoes are incredibly versatile, packed with nutrition, and perfect for everything from cozy casseroles and soups to homemade pies and quick side dishes. Having jars waiting on the pantry shelf makes putting together homemade meals so much easier.

One of my favorite things about canning sweet potatoes is how much time it saves later. Instead of peeling, chopping, and cooking fresh sweet potatoes every time a recipe calls for them, all the hard work is already done. Simply open a jar, drain if needed, and they’re ready to use. Whether you’re preparing holiday meals or weeknight dinners, you’ll appreciate having this pantry staple on hand.

Jars of canned sweet potatoes on a kitchen counter with fresh sweet potatoes beside them for this how to can sweet potatoes tutorial.

Why You Should Learn How to Can Sweet Potatoes

Sweet potatoes store well fresh, but pressure canning gives them an even longer shelf life while keeping them ready to use at a moment’s notice. If you grow your own garden, purchase sweet potatoes in bulk during seasonal sales, or simply enjoy having a well-stocked pantry, this method is a fantastic way to reduce waste and preserve your harvest.

Unlike freezing, pressure canning sweet potatoes doesn’t require valuable freezer space or electricity to keep your food preserved. Once sealed, the jars can be stored on your pantry shelves until you’re ready to enjoy them throughout the year.

What You’ll Need

Before getting started, gather all of your supplies so the process goes smoothly.

Equipment

Pressure canner
5–7 quart Mason jars with lids and bands
Jar lifter
Canning funnel
Bubble remover/headspace tool
Large stockpot
Large bowl
Sharp knife
Vegetable peeler
Clean towels

Ingredients

16–20 pounds fresh sweet potatoes (about 3 pounds per quart jar)
Water for boiling
Fresh boiling water for filling jars

Optional

1 teaspoon canning salt per quart jar (for flavor only)

Choosing the Best Sweet Potatoes

The best results start with high-quality sweet potatoes. Choose firm, mature sweet potatoes that are free from bruises, soft spots, mold, or damage. Smaller and medium-sized sweet potatoes tend to have the best texture after canning.

If you’ve just harvested your own crop, allowing them to cure for about 10 to 14 days before pressure canning sweet potatoes can improve both their flavor and texture.

Preparing the Sweet Potatoes

Wash the sweet potatoes thoroughly to remove dirt.

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Place the whole sweet potatoes into a large pot of boiling water and cook them for 15 to 20 minutes, or just until the skins begin to loosen. They are not meant to cook all the way through during this step.

Once they’re cool enough to handle, peel away the skins and cut the sweet potatoes into approximately 1-inch cubes. Very small sweet potatoes may be left whole if desired.

Avoid mashing or pureeing them before canning since only cubes or whole sweet potatoes are recommended for safe home canning.

Diced sweet potatoes on a kitchen counter with fresh sweet potatoes beside them for this how to can sweet potatoes tutorial.

How to Pressure Can Sweet Potatoes

Step 1: Prepare the Pressure Canner

Wash your jars, lids, and bands with hot, soapy water.

Keep the jars hot until you’re ready to fill them.

Prepare your pressure canner according to the manufacturer’s instructions and begin heating the water.

Step 2: Heat the Sweet Potatoes

Bring another pot of fresh water to a boil.

Add the prepared sweet potatoes and simmer them for 2 minutes.

This hot-pack method helps improve the final texture and reduces floating inside the jars.

Step 3: Fill the Jars

Using a slotted spoon, pack the hot sweet potatoes into hot quart jars.

A pot of cooked sweet potatoes on a kitchen counter with fresh sweet potatoes beside them for this how to can sweet potatoes tutorial.

Leave 1 inch of headspace.

Pour fresh boiling water over the sweet potatoes while maintaining the 1-inch headspace.

Remove any trapped air bubbles with a bubble remover.

Adjust the headspace if needed.

Wipe the jar rims clean with a damp cloth before placing the lids on the jars.

Tighten the screw bands until fingertip tight.

Seeing the jars filled with vibrant orange sweet potatoes is one of my favorite parts of the canning process. Before placing the lids on, take a moment to admire the beautiful color, make sure you’ve removed any air bubbles, and double-check that you’ve left the proper 1-inch headspace. These little final touches help ensure a successful seal and beautiful jars of canned sweet potatoes you’ll be proud to display in your pantry.

Step 4: Process the Jars

Carefully place the filled jars into your prepared pressure canner.

Lock the lid securely.

Allow steam to vent for 10 minutes before placing the weight or closing the petcock.

Process quart jars for 90 minutes.

Use the correct pressure for your canner and altitude.

Dial Gauge Pressure

11 PSI (adjust for altitude)

Weighted Gauge Pressure

10 PSI at 0–1,000 feet
15 PSI above 1,000 feet

Step 5: Cool the Jars

Once the processing time is complete, allow the pressure to return to zero naturally.

Wait another 10 minutes before carefully removing the lid.

Lift the jars onto a towel-lined counter.

Do not tighten the bands.

Allow the jars to cool undisturbed for 12 to 24 hours.

Once cooled, check that each lid has sealed properly.

Remove the rings, wash the jars if necessary, label them, and store them in a cool, dark pantry.

Proper Storage

Properly sealed canned sweet potatoes will maintain their best quality for 12 to 18 months when stored in a cool, dark place.

After opening a jar, refrigerate any leftovers and use them within 3 to 5 days.

Helpful Tips for Success

Always Use a Pressure Canner

Because sweet potatoes are a low-acid food, they must be processed in a pressure canner. They are not safe for water bath canning.

Leave the Correct Headspace

Leaving the recommended 1-inch headspace helps ensure a strong seal and allows room for food expansion during processing.

Skip the Salt if You Prefer

Adding canning salt is completely optional. It doesn’t help preserve the food—it simply adds flavor.

Cut Uniform Pieces

Keeping your sweet potato cubes close to 1 inch helps them heat evenly during processing and produces a more consistent finished product.

Store Without the Rings

After the jars have sealed, remove the screw bands before storing them. This helps prevent rust and makes it easier to spot a failed seal later.

Ways to Use Canned Sweet Potatoes

One of the biggest advantages of learning how to can sweet potatoes is how many different recipes you can make with them.

Try using them in:

Sweet potato casserole
Sweet potato pie
Creamy soups
Mashed sweet potatoes
Holiday side dishes
Breakfast hash
Shepherd’s pie
Quick weeknight dinners
Homemade muffins and breads
Baby food after mashing (for immediate use)

Having canned sweet potatoes already prepared makes these meals come together much faster.

Important Safety Information

Always follow current USDA recommendations when pressure canning sweet potatoes.

Do not reduce the processing time or pressure.

Do not mash or puree sweet potatoes before canning.

Always adjust pressure for your altitude and follow the instructions that came with your pressure canner.

Food safety should always come first when preserving low-acid foods.

More Sweet Potato Recipes You’ll Love

If you’re anything like me, once you start canning sweet potatoes, you’ll quickly discover just how many delicious ways there are to use them. Whether you’re growing your own harvest, baking cozy homemade treats, or preparing comforting family dinners, sweet potatoes are one of the most versatile pantry staples you can keep on hand. Here are a few of my favorite sweet potato recipes to inspire you.

How to Grow Sweet Potatoes from Potatoes

Have you ever wanted to grow your own sweet potatoes? My guide on How to Grow Sweet Potatoes from Potatoes walks you through the entire process, from sprouting slips to harvesting a beautiful crop in your own backyard. Growing your own sweet potatoes is incredibly rewarding, and once harvest season arrives, you’ll have plenty to enjoy fresh and preserve by canning sweet potatoes for year-round meals.

How to Make Sweet Potato Bread

One of my favorite ways to use canned sweet potatoes is in homemade quick breads. My How to Make Sweet Potato Bread recipe creates a wonderfully moist, flavorful loaf that’s perfect for breakfast, dessert, or an afternoon snack with a cup of coffee. Using home-canned sweet potatoes saves prep time and gives the bread a rich texture that’s absolutely delicious.

Easy and Delicious Sweet Potato Casserole Recipe for Any Occasion

When the holidays roll around—or honestly, anytime you’re craving comfort food—my Easy and Delicious Sweet Potato Casserole Recipe for Any Occasion is always a family favorite. Since your canned sweet potatoes are already cooked and ready to use, this classic side dish comes together quickly with minimal prep. It’s the perfect way to enjoy the fruits of your pantry while serving a warm, homemade dish everyone will love.

Conclusion

Learning how to can sweet potatoes is a wonderful way to build a pantry filled with wholesome, convenient ingredients that your family will actually use. Once you have a few shelves lined with beautiful jars of homemade sweet potatoes, you’ll love how easy they make everything from holiday meals to simple weeknight dinners. Whether you’re preserving your garden harvest or taking advantage of seasonal sales, canning sweet potatoes is a rewarding project that will keep your pantry stocked with delicious homemade goodness all year long.

Frequently Asked Questions

1. Can I water bath canned sweet potatoes?

No. Sweet potatoes are a low-acid food and must always be processed in a pressure canner for safe home preservation.

2. Do I have to peel sweet potatoes before canning?

Yes. The skins should be removed after partially boiling the sweet potatoes and before packing them into the jars.

3. How long do home-canned sweet potatoes last?

For the best quality, store sealed jars in a cool, dark pantry and use them within 12 to 18 months.

4. Can I mash sweet potatoes before canning?

No. For safe home canning, sweet potatoes should be canned as cubes or left whole if they are very small. Purees and mashed sweet potatoes are not approved for home pressure canning.

How to Can Sweet Potatoes

Learn how to can sweet potatoes safely using a pressure canner so you can enjoy this versatile pantry staple all year long. Home-canned sweet potatoes are perfect for casseroles, soups, mashed sweet potatoes, pies, and quick weeknight side dishes. This USDA-approved pressure canning method produces tender, shelf-stable sweet potatoes that are ready whenever you need them.

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Prep Time 45

Cook Time 35

Processing Time 1 30

Total Time 2 50

Servings 5 to 7 quarts

Equipment

1 pressure canner.
5-7 quart Mason jars with lids and bands
1 jar lifter.
1 canning funnel.
1 Bubble remover/headspace tool
1 large stockpot.
1 Large bowl
1 Sharp knife
1 Vegetable peeler, or one for each of your helpers!
Clean towels

Ingredients

16-20 lbs fresh sweet potatoes (about 3 pounds per quart jar)
Water, for boiling
Fresh boiling water for filling jars
1 tsp canning salt (for flavor only) (optional)

Instructions

Prepare the Canner

Wash jars, lids, and bands in hot, soapy water. Keep jars hot until ready to fill.
Fill your pressure canner according to the manufacturer's instructions and begin heating the water.

Prepare the Sweet Potatoes

Wash the sweet potatoes thoroughly.
Boil whole sweet potatoes for 15-20 minutes, just until the skins loosen.
Remove from the boiling water and allow them to cool just enough to handle comfortably.
Peel the skins.
Cut into 1-inch cubes or leave very small sweet potatoes whole.
Do not mash.

Heat the Sweet Potatoes

Bring another pot of fresh water to a boil.
Add the prepared sweet potatoes and simmer for 2 minutes.

Fill the Jars

Using a slotted spoon, pack the hot sweet potatoes into hot quart jars.
Leave 1 inch headspace.
Cover with fresh boiling water, maintaining 1 inch headspace. Add desired canning salt.
Remove air bubbles.
Adjust headspace if needed.
Wipe rims with a clean damp cloth.
Apply lids and screw bands until fingertip tight.

Process

Place jars into the prepared pressure canner.
Lock the lid.
Vent steam for 10 minutes.
Apply the weight or close the petcock.
Process according to your altitude.

Quart Jars

Dial Gauge: 11 PSI (adjust for altitude)
Weighted Gauge: 10 PSI (0-1,000 ft) or 15 PSI (above 1,000 ft)
Processing Time: 90 minutes

Cool

Allow pressure to return to zero naturally.
Wait an additional 10 minutes before removing the lid.
Lift jars out and place on a towel.
Do not retighten bands.
Allow jars to cool undisturbed for 12-24 hours.
Check seals.
Remove rings.
Wash jars if needed.
Label and store.

Storage

Properly sealed jars will maintain their best quality for 12-18 months, although they often remain safe longer if seals stay intact and the jars have been stored properly.
Refrigerate any opened jar and use within 3-5 days.

Recipe Tips

Uniform 1-inch cubes heat more evenly during processing.
Hot packing results in better texture and less floating.
Freshly harvested sweet potatoes can be cured for 10-14 days before canning to improve flavor and texture.
Home-canned sweet potatoes are ready to use straight from the jar.

Notes

Sweet potatoes must be pressure canned. They are a low-acid food and are not safe for water bath canning.
Always use freshly boiled water when filling jars.
Salt is completely optional and added only for flavor.
Leave 1 inch headspace.
Do not puree or mash sweet potatoes before canning.
Use firm, mature sweet potatoes without bruises or soft spots.
Adjust pressure according to your altitude.
Store sealed jars in a cool, dark place.

Important Safety Note

This recipe follows current USDA home food preservation guidelines for pressure canning sweet potatoes. Never alter the processing time, reduce the pressure, or substitute a water bath canner, as doing so can result in unsafe food. Always adjust pressure for your altitude and follow the instructions provided with your pressure canner.