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Post by macmex on Aug 6, 2021 18:40:48 GMT
June, would you tell us how you made powdered sweet potato? I'd like to get that posted so others can do it too. Also, would you share how you use powdered sweet potato?
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Post by june on Aug 7, 2021 11:20:34 GMT
George, last spring I had a lot of sweet potatoes that were starting to sprout (more than we could eat or grow) so I wanted to preserve them some way. If you do an internet search for 'sweet potato flour' or 'sweet potato powder' there are numerous companies selling it (and it is quite expensive). I have a small inexpensive food dehydrator that I have had for probably 25-30 years. Now days, dehydrators come in all shapes, sizes and prices with with fancy settings. I like the simple round ones because you can buy extra trays and make it as tall as you want. The yellowed trays are my originals (30 years old--yellowed with age). The white trays I purchased extra last year. I do my dehydrating on the porch because it makes the house hot.
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Post by june on Aug 7, 2021 11:26:20 GMT
I scrub the sweet potatoes good and slice thin (raw, unpeeled). They come out all dried up and hard as a rock. (These are old pictures from last year and I don't have a photo of that).
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Post by june on Aug 7, 2021 11:34:29 GMT
When they're thoroughly dry I put them in my kitchen blender and grind into a powder.
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Post by june on Aug 7, 2021 11:52:01 GMT
Sweet potatoes are very nutritious and you can add a spoonful or two to a lot of baked goods--breads, cakes, pies, pastries, whatever. I'll post pictures next time I bake something. I don't bake much in hot weather--these are old pictures--I can heat a waffle iron in a hurry, and doesn't heat the house as much as the oven does. Making 'sour dough starter' is another whole story in itself. Basically you 'discard' some starter every day so there is room in the starter jar to add a little fresh flour to feed the yeast. In the bottom of this bowl is the 'discard' from that particular day. Purple is sweet potato powder. Add some dried cranberries, slivered almonds, an egg, vanilla, and enough milk to make a batter. You don't need any sugar or oils--its plenty sweet enough. I didn't measure anything--just use what I have.
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Post by june on Aug 7, 2021 11:57:00 GMT
There is a lot of moisture in these and they tend to get a little limp and soggy--just put them in the toaster and they are warm and crunchy again. You can freeze leftovers and have one as an instant snack anytime...when I bake, I tend to gain weight. LOL
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Post by june on Aug 7, 2021 12:25:53 GMT
I should add that sweet potatoes are great frozen (either raw or cooked), but I wanted to preserve my excess potatoes in a way that did not take up room in my already packed freezer or depend on electricity. After a storm, my electric has gone off for as much as two weeks at a time in the past.
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Post by macmex on Aug 7, 2021 14:41:59 GMT
Thanks June! We're going to have to try this. I've been big into sourdough since 1978 but have never put sweet potato flour into a recipe. I think this could be an especially good use for some of the drier, purple varieties.
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Post by june on Aug 7, 2021 15:09:38 GMT
The purple ones are extremely dry, but they are the ones with all the the anthocyanins--probably even as much as 150% more than blueberries, so full of antioxidants. Although the orange sweet potatoes are more moist, you can still dehydrate them. Even though dehydrated, you can re-hydrate and use in any recipe to add moisture (the same as carrots in carrot cake, bananas, zuchinni, or pumpkin bread). Also makes good sweet potato pie!
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