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Sweet Potatoes

If you are new to dehydrating, check out the Dehydrating FAQs Page - it will answer a LOT of your questions!


1) Wash sweet potatoes thoroughly and pat dry.  Trim off ends and any blemishes or eyes.  Place potatoes on large tray or in a large pan and cover tightly with foil.  Bake in a moderate oven at 385o until completely done and soft.  Remove foil and allow to cool enough to handle.

2) Peel sweet potatoes and place in a large mixing boil.

3) Carefully whisk the potatoes with a stand mixer, hand mixer or even an immersion blender (with the whish attachment).  Be careful that you don't have sweet potatoes all over you and the kitchen.

4) Using a non-stick liner, spread the sweet potatoes on the dehydrator trays.  Spread as thin as you can, but don't stress too much - it will work out.

5) Set dehydrator temperature at 125 degrees.
Drying will take from 8-12 hours
After 5 or 6 hours, check and see if the sheet of sweet potatoes is firm enough and dry enough to carefully peel off the nonstick sheet.  If you can remove the sweet potatoes, then remove from the sheet and turn over on the mesh portion of the trays. 
Continue to dry until brittle.

6) When completely dry, break into smaller chips (think peanut brittle) and store in a large mouth, air tight jar. 
I keep most of my dehydrated foods in freezer grade ziploc bags in a dark closet, but sweet potatoes will puncture the plastic bags, so they are best stored in a large glass jar.  Remember to keep away from light - I spray painted several jars black (on the outside) so I can keep the vegetables in complete darkness. 

To rehydrate -- measure out 1 cup sweet potatoes (as best you can measure the chips).  Add 1 cup boiling water, stir gently and cover.  Let sit 4-5 minutes.  If necessary, add more water, but only a few spoons at a time.

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