This chapter focuses on how to produce a processed product rather than on how to decide if processing is an appropriate alternative or adjunct procedure in the utilization of the crop. As such, it is intended as an aid to food scientists rather than processors. A number of methods have been successfully used to peel sweet potatoes. Steam peeling is often used for sweet potatoes. Peeling conditions are fairly easily controlled and waste water and solids disposal is much simplified as compared to the disposal of lye. Amino acids may be leached from the sweet potato roots into the syrup. If the roots are to be frozen whole, sizing is important to assure appropriate blanching or cooking and freezing time. Lease and Mitchell, quoting a report by Newman, stated that dehydrated sweet potatoes, produced in 1899 without blanching, were difficult to rehydrate and did not resemble the fresh product.