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Sweet potato dry processing method
1. Selection of Potatoes: Choose sweet potatoes that are free from worms, rot, and have a smooth skin with a fresh color. The quality of the raw material is crucial, especially for sweet potatoes.
2. Peeling and Cutting: Wash the selected sweet potatoes thoroughly, then peel them and cut them into 3 cm pieces or split them into moderate strips for even cooking.
3. Cooking: Boil the sweet potato pieces in water until they are partially cooked. For French fries, this step ensures they become tender without becoming mushy. Sweet potatoes should be boiled just enough to soften the outer layer.
4. Drying: After boiling, place the sweet potatoes in a well-ventilated area under the sun or use an oven set at 25°C–30°C to dry them. Avoid overheating, as it may damage the texture.
5. Steaming: Once dried, place the sweet potatoes in a steamer and steam them for about 30 minutes. This helps to further dehydrate the potatoes and prepare them for the next step.
6. Sugar Coating and Softening: After steaming, transfer the hot and soft sweet potatoes into a container and spray brown sugar over them. The ratio of dried sweet potato to brown sugar should be 10:1. As the sugar dissolves, continue steaming until the sugar is fully absorbed into the sweet potato. Then, spread the mixture on a tray, mix thoroughly until the sugar coats evenly, and let it cool. Once cooled, the brown sugar will penetrate into the sweet potato, and the surface will become slightly dry. This is the final product.
This golden sweet potato has a beautiful reddish-golden color, a soft yet chewy texture, and a rich, natural sweetness. It's a delicious and healthy snack that combines the goodness of sweet potatoes with the sweetness of brown sugar. Perfect for a quick treat or a wholesome snack.