Haven’t you heard? Sweet potatoes are the new black. Every restaurant I drive by now I see signs for new sweet potato fries. I’m glad the world is finally realizing how awesome sweet potatoes are!
Since I’ve been on a dehydrating kick and the potatoes I dehydrated turned out so great, the next logical step was dehydrating sweet potatoes. Now’s the time to stock up on sweet potatoes because there are always crazy sales right around Thanksgiving. Then you can dry them and have them on hand to throw in soups and stews. Perfect for these dreary cold winter days ahead.
Start by washing and peeling your sweet potatoes. The number of potatoes you use depends on how many trays you have on your dehydrator. I can fit about 1-2 potatoes per tray depending on how big your trays/potatoes are.
Then I use a mandolin slicer to slice the sweet potatoes about a 1/4 inch thick.
Place the sweet potato slices in an ice water bath while you bring water to a boil in a large pot {a blanching pot if you have one}. After the water has reached a rolling boil, remove the sweet potatoes from the ice water and place in the boiling water for about 5 minutes {set ice water aside for later}. Remove from boiling water and immediately run cold water over them while draining in a colander to stop the cooking process. Add lemon juice to your ice water bath {I used a little under a cup} and place the sweet potatoes back in to cool completely.
Drain and then carefully place the sweet potato slices on the dehydrator trays or shelves. Make sure the edges of your sweet potatoes do not touch. Set dehydrator to 125 degrees and dry until crisp {about 10-12 hours}. Canning jars work great to store them in, but any airtight container would work.
Need a slicer? Amazon has the Progressive International HGT-11 Folding Mandolin Slicer on sale right now.
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