The Beginner's Guide to Dehydrating Food by Teresa Marrone

Author:Teresa Marrone
Language: eng
Format: epub, pdf
Tags: water-wise planting;conserving water in the garden;water for livestock;rain garden planner;drought crises;water crises;sustainable farming;using rain water;water-wise farming;low water farming;less water agriculture;how to store water for agriculture
Publisher: Storey Publishing, LLC
Published: 2018-05-15T00:00:00+00:00

Sweet Potatoes

Often referred to (incorrectly) as yams, sweet potatoes are better for dehydrating than white potatoes because their additional sugar keeps them more tender when rehydrated. Choose sweet potatoes with deeply colored flesh; these are better than the pale-fleshed varieties, which are often mealy. Dried sweet potatoes must be watched carefully during storage, for any hint of moisture will cause the entire batch to mold.

Preparation. Scrub sweet potatoes well, especially if you plan to dehydrate them with the peels on; the peels are tough when the sweet potatoes are rehydrated but add fiber. Cut into 1⁄2-inch-square sticks (like French fries), 1⁄4- to 1⁄8-inch slices, or 1⁄2-inch cubes. As you cut the sweet potatoes, add them to a bowl of acidulated water to inhibit browning. Steam-blanch for 5 to 7 minutes, or blanch in boiling water for 4 to 5 minutes. Chill in ice water, then drain and pat dry. For additional protection against browning, dip in light honey dip; this is especially recommended if you choose not to blanch the sweet potatoes prior to dehydrating.

Another option is to bake whole, unpeeled sweet potatoes at 350°F (175°C) until just tender, about 45 minutes. Let them cool completely, then cut off the skins and cut up the sweet potato as desired. Sweet potatoes that have been prebaked dehydrate more quickly.

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