Can you freeze sweet potato pie?
By
Dr Anny Manrich (PhD)
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
In this article, we will answer the question “Can you freeze sweet potato pie?”, and how to freeze a sweet potato pie?
Can you freeze sweet potato pie?
Yes, you can freeze sweet potato pie. Correctly frozen sweet potato pie lasts about 2 months (2). The pie remains safe to eat past this time but you can expect a slight change in the texture.
According to FAO, sweet potato is one of the seven crops in the world produced with over 105 hundred million metric tonnes of edible food products in the world annually. Only potato and cassava, among the root and tuber crops, produce more. China alone produced 80 to 85% of the total sweet potato production in the world while the remaining countries in Asia have the next highest production and then, followed by Africa and Latin America (1).
How to freeze a sweet potato pie?
Baking ahead and freezing sweet delights like a sweet potato pie saves a lot of time when you have guests over.
The calm and satisfaction you feel when you have a ready-to-eat sweet potato pie in the freezer on a busy holiday are unmatched. So, let’s brief you about the steps to consider when freezing a sweet potato pie.
Although frozen storage of foods has been highly successful, the usual formula for starch sauces has resulted in a product of granular, undesirable composition. Waxy type starches have given more satisfactory results for frozen sauces, puddings, or pie fillings than have the common cereal starches available to homemakers. However, even with the waxy or low amylose starches, studies found a slight liquid separation after prolonged freezer storage. Heating after frozen storage and thawing improved the appearance of sauces in which syneresis had occurred (4).
Choose the right pan
The choice of a good storage pan plays an important role in preserving the quality and extending the shelf-life of the frozen pie.
Always keep one or two inexpensive and disposable pie pans handy. You can find them online or from your local grocery store.
Thin aluminum pie pans are thin and allow the pie to freeze faster without promoting the development of ice crystals. Besides, those expensive and fancy ceramic or glass pans are not made for freezing pies.
Cool and securely wrap
After you are done baking the pie as per your favorite recipe, it is time to let it cool. Let out steam so that it won’t condense inside the storage container and ruin the pie.
The pie will take about 2-3 hours to completely cool down to room temperature. Then, you need to wrap the pie in multiple layers of plastic.
For the outermost layer, you can use aluminum foil or a newspaper. This step is optional and serves the purpose of bonus protection against freezer burn.
Prepare to serve
Thawing the pie on the counter will make the pie filling bleed and make the crust soggy. Always thaw the pie in the fridge for about 12-14 hours.
Let the thawed pie sit on the counter so that it comes down to room temperature. This has to be done just before serving the pie.
Reheating the pie at 325℉ for 15 minutes in the oven makes the pie as fresh as freshly baked. Before serving, decorate the pie with a dollop of ice cream, whipped cream, or a sprinkling of cinnamon sugar.
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 (2).
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.
Nutrition facts Serving Size: 1 piece, 1/6 of recipe (173g)
| Calories | 198 kcal |
| Protein | 4 g |
| Carbs | 38 g |
| Fat | 4 g |
| Cholesterol | 0 mg |
| Sodium | 111 mg |
Other FAQs about Pies that you may be interested in.
How long can apple pie last in the fridge?
What is the best way to cut apples for apple pie?
How to freeze sweet potato pie?
Can you freeze Costco pumpkin pie?
Conclusion
In this article, we answered the question “Can you freeze sweet potato pie?”, and how to freeze a sweet potato pie?
References
- Oke, M. O., and T. S. Workneh. A review on sweet potato postharvest processing and preservation technology. Int J Agric Sci, 2019, 9, 001-014.
- Shelf life guide. Cornell University, Institute of Food Science.
- Nichols, J. Tips for freezing homemade pies. 2017. Michigan State University.
- Christy, Bernice W., Ruth E. Baldwin, and Georgia Amick. Effects of freezing on a modified cream pie filling. University of Missouri, College of Agriculture, Agricultural Experiment Station, 1964.
