Can you freeze sweet potato pie filling?

By Dr Anny Manrich (PhD)

Page last updated: 11/19/2022 | Next review date: 11/19/2024

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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In this article, we will answer the question “Can you freeze sweet potato pie filling?”, and how to freeze sweet potato pie filling?

Can you freeze sweet potato pie filling?

Yes, you can freeze sweet potato pie. Frozen sweet potato pie filling lasts about 3-4 months before it starts to lose quality (2). Keep on reading if you want to know how to freeze your sweet potato pie filling.

The Sweetpotato for Profit and Health Initiative, led by the International Potato Center and launched in 2009, seeks to improve the lives of 10 million households in SSA by 2020 through access to improved varieties of sweetpotato, especially orange-fleshed, pro-vitamin-A-rich varieties and their diversified use. Over 90% of sweetpotato consumed in the continent is boiled, steamed, or fried in contrast to other countries, such as China where sweetpotato is utilized as flour or purée in baked goods, candy, dried strips, juices and noodles (1).

How to freeze sweet potato pie filling?

Prepare the sweet potato pie filling as per the recipe instructions. Line a metal pan, in which you intend to bake the frozen pie later on, with a double layer of aluminum foil. Leave the edges of the foil hanging as they will be later folded over and above the frozen pie.

Then pour the prepared potato pie filling into the metal pan. Put the pan into the freezer and let it freeze solid. Make sure you put the pan on a leveled surface in the freezer.

After a couple of hours, when the pie has turned into a solid frozen disc, you need to wrap it from above with the hanging foil over the pan edges. Pop out the frozen disc from the pan and put it in a freezer bag. Squeeze out as much air as possible. Label the bag and freeze.

How to bake frozen sweet potato pie filling?

Grab the metal pan that you used to freeze the pie filling and line it with the pie pastry. Dust it with some flour to absorb the excess liquid that will come out of the frozen pie filling once it melts during baking.

Place the frozen pie disc inside the pan lined with the pastry. Note that the pie filling does not need to be thawed.

Bake the pie at the recommended temperature but add 20-45 minutes in the suggested baking time. The size and depth of your pie determine how long you have to bake the pie.

Choose the right pan

Always use inexpensive and disposable pans for freezing your pie. Metal pans are the best because they conduct cold at a high rate. This quickly freezes the pie filling without the formation of large ice crystals.

Your second-best option is the ceramic pan. Ceramic pans are better at withstanding the extremely cold temperature of the freezer and the high temperatures of the oven.

Using glass for freezing pie is not a good option. Since it is fragile and may shatter in the process. Besides, pretty ceramic and glass pans should be dedicated for serving and not for freezing.

How to refrigerate sweet potato pie?

Sweet potato pie contains milk and eggs, both of which are perishable ingredients. Therefore, the pie must be stored in the fridge within 2 hours of baking.

The same goes for any sweet potato pie variations that contain cream, condensed, or evaporated milk products.

Before you proceed to refrigeration, you need to let the pie come to room temperature. Touch the bottom of the pie, if you do not feel any warmth, you are good to go. Wrap the pie in aluminum foil before placing it in the fridge and consume it within 3 days.

How to reheat sweet potato pie?

If you haven’t got much time on your hands, you can reheat the pie straight out of the freezer. To do this, bake the frozen pie at 300℉ for 40-50 minutes. Reheating the thawed sweet potato pie only takes about 30 minutes at the same oven temperature.

When reheating a thawed and chilled pie or one with a pre-baked pie crust, keep the edges of the foil-covered with the foil. Remove it only before the last 10 minutes of the reheating.

How to make the best sweet potato pie?

Ingredients

1 (1 pound) sweet potato
½ cup butter softened
1 cup white sugar
½ cup milk
2 eggs
½ tsp ground nutmeg
½ tsp ground cinnamon
1 tsp vanilla extract
1 (9 inches) unbaked pie crust

Instructions

Boil whole potatoes with their skin intact. This will take about 40-50 minutes depending upon the size of the sweet potatoes.

Check the doneness by inserting a fork or skewer inside the potato. Place the boiled sweet potatoes under cold running water and peel their skin.

Mash the sweet potatoes using a fork. Then beat in the butter. When fully incorporated, stir in sugar, milk, eggs, nutmeg, cinnamon, and vanilla.
Beat the mixture until homogenous and smooth. When nice and smooth, pour the filling into an unbaked pie crust.
Bake the pie in a preheated oven at 350℉/175℃ for 55-60 minutes. Check the doneness by inserting a knife in the center. The knife should be completely free of any pie crumbs.