In the picture above are 6 pounds of sweet potatoes in the jar. Six pounds. Can you believe it? When sweet potatoes went on sale for 89 cents for 3 pounds, I had to do something. First I made sweet potato chips, but I wanted to store some of these potatoes for longer term. My freezer is getting rather tight, so it was time to get creative. What can you do with sweet potato powder? Reconstitute the powder into a puree and use it for pie, biscuits, sweet potato casserole, soups or just a a side dish. I made sweet potato/black bean burritos with sweet potato puree. This powder reconstitutes beautifully, and you would never know it was once a powder. It’s like a miracle.
A major advantage to turning your sweet potatoes into powder is convenience, and it takes such little space in the cupboard, and none in the freezer. I’m thrilled to have instant sweet potato puree in a snap whenever I need it, making the exact amount I need. To reconstitute, just add 1/4 cup of sweet potato powder to one cup boiling water. You can play with the ratios until you get the consistency you desire. Excited yet? Here’s how it’s done:
To roast potatoes, preheat oven to 400. Wash potatoes, and poke holes on all sides of potatoes. Roast for about 40 minutes. When the potatoes are done, puree:
Spread puree evenly on dehydrator sheets:
Dry for about 30 hours at about 135, or until done. Let one of the trays cool and when the sheet of sweet potatoes break, they are done.
Now break into pieces and add to food processor:
Grind into a powder. You will get different consistencies of the powder. It will still reconstitute no mater how big the pieces, put a powder works quicker for reconstituting. Sift sweet potato powder through a sieve and separate the powder from the pieces that won’t seem to grid up. I finally ended up putting the hard pieces into a spice blender and it was done very quickly.
After you are done, store in a jar and vacuum seal with a lid attachment, if you have one. If not, it’s fine. I did a little sample to see how it reconstituted and it looked like this:
I love this trick for having sweet potatoes readily available in the kitchen, and the ability to store my bounty in a space efficient way. I can’t wait to use these again — they taste great!
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I’m so excited I found this! My son and I have a hard time with dairy and we just got done eating Annie’s Vegan mac and cheese. The sauce for the cheese was pumpkin and sweet potato flour with spices. It was so good and filling. I wondered if there was a way I could make my own dairy free cheese sauce powder and with this recipe I can come up with something and always have it on hand for a lot less money and it’s healthy!! I’m super excited about this!!
I made sweet potato powder months ago. I use it only for making high protein pancakes. Very delicious and nutritious.
Matthew, Thank-you for the tip. It is a fascinating topic. Where did you come across a copy? I found it on Google books, but it’s not listed in the High Library Catalog. I’ll ask next time I’m in the Library. Maybe it’s available in an on-line journal service or their records room. I’ll also look into these possibilities.
What’s been a shame lately is that I refer to something that happened…let’s see…13+ years ago. That’s when I made that decision to transfer during my first year of college. I’ve had problems making similar ‘gut decisions’ since then, but I’m trying to regain that in my life.
Excited to make my own flour soon. Question, can you just grate raw sweet potato and dehydrate? Why bake first? v/r (again, I am brand new to this, sincere question)
135 is that Fahrenheit or Celsius?
I told my grandmother how you helped. She said, “bake them a cake!”
Thank you for posting the reicpe. I am half way through cullinary school and was looking for a creative side dish to make for a cooking practical the next day. My chef instructor and I were very impressed with this reicpe. In fact she hounded me for 3 days to print the reicpe for her. And this is the only reicpe she has asked anyone for in my class. Thank you for getting me 10 out of 10 on my cooking test!
Have you tried substituting dehydrated sweet potato for potato flakes in a homemade bread recipe?
Delicious post. I become happy to see it. I think Potato flour is a good ultimate product to prepare recipe. This awesome dish I made this morning. That was awesome. So I want to pay thanks to you.
I just found this on page and I plan on using powdered sweet potatoes for baking. When you reconstitute the sweet potatoes with 1/4 cup powder and 1 cup boiling water, how much (in cups) of mashed sweet potatoes does that make?
just a question for you I have made this powder from both the sweet potatoes and squash and after vacuum sealing the jars I have noticed the powder is hard, is this ok? hope to hear from you as I can’t find any answers online, thanking you in advance
Claire, almost a year later and I’m just now seeing your question. I’m so sorry – – I don’t know what happened! If this ever happens again, please post your question on Preserved Home’s Facebook Page.
If the powder is hard, it still has moisture in it. Go ahead and spread it thin and dehydrate some more.
Soooooo, I’m new to the site and am wondering how Did the sweet potatoes turn out at a low oven temp. At this point in time, like a few others, I do not have a dehydrator.
Naomi, you can overcook the sweet potato. I royally overcooked my pumpkin powder recently, and it’s impossible to grind finely.
If you are already roasting the sweet potatoes, it doesn’t matter at what time and temperature you dehydrate them. Low dehydrator temps are intended for drying foods and keeping their enzymes alive, aka raw food.
Vicki, I can’t wait to hear how it turns out! I’ve been making pumpkin powder lately since I got big heirloom pumpkins for $1 each, and I only have so much room in my freezer. Love to know how the bread and sweet potato powder worked for you. Thanks for posting!
Hi Vicki! Unless you have a convection oven with a dehydrating feature, most ovens will cook instead of dehydrate. You dehydrate fruits and vegetables at 125-135 degrees, and I don’t believe most ovens will go that low. As long as all the moisture is out (which can tell by clumping) it should last forever. However, I like to rotate my stock on a 1 to 2 year basis. Sweet potato butter – – no, you cannot safely can this, even with a pressure canner. Any potato or winter squash, for that matter, are too dense. The middle does not get hot enough for safe canning. Industrial canneries can pull this off, but not the home canner. Good question! However, you can pressure can sweet potato chunks, or water bath can candied sweet potatoes.
It’s Vicki again. I just wanted to let you know that I am in full on cooking mode right now. I got my sweet potatoes for .19 per lbs., so of course I bought 40 lbs. to start with. I am using the heat from the oven baking the potatoes to help my homemade whole wheat bread dough rise. I have my parchment paper cut and ready to go on each dehydrating tray. Oh and my Vitamix blender is ready to puree the potatoes. I am tired and giddy all at the same time. I will let you know how things turn out in a couple of days. Since it looks like I am the first one to post on this page, I just thought you might want to know if I tried to do it or how it turned out. I hope you don’t mind me posting this to you.
Did you use a dehydrator or low heat in the oven? How long is the powder good for? This really looks like a great idea. I don’t have a dehydrator. My parents do but it doesn’t have solid sheet to work with. It is the round ones with the 3 slotted trays. I would like to try this though and they are in season right now. Any advice you could give on this would be great. Also, I wanted to do something like a sweet potato butter…you know, like apple butter. But everything I am reading says that is really not safe to do. Do you know if you can do a preserve with sweet potatoes, something like a peach preserve?