Put a lid on your bucket and put it in a cold area. Not outside though. If it's in the single digits here in PA, I could only imagine what it's like in Minneapolis. That bugger would freeze unless it had some serious alcohol in it! Chilling your beer will make sure the yeast don't eat the sugar. Just give it a stir before bottling the rest to make sure the sugar is distributed and didn't stratify.
Your other option would be to let it ferment out completely. In a few days, re-prime and bottle the rest. That will ensure consistent carbonation and will clear the headspace in your bottling bucket of oxygen.