Japanese Style Dried Sweet Potatoes and Yams
This is a longtime winter-month Japanese tradition that dates back to the 18th century. No chemicals, additives or special equipment is involved. The proper drying of these vegetables result in a naturally sweet and chewy snack that is packed with nutrients. They are dried outside on sunny, dry days.
- sweet potatoes, scrubbed
- yams, scrubbed
- Boil sweet potatoes and yams in water for 20 to 30 minutes, depending on their size. Puncture with a stick or fork to check for doneness. You'll want them soft but not crumbly. Remove their skins while they are hot (it's much easier).
- Slice into 1/2 inch thick pieces and place them on racks. Leave them under direct sunlight in dry weather for 4 to 5 days. The outsides will be very dry and the insides will be soft and chewy. Eat as is or pop in the toaster oven until they're hot. You can keep these stored in a plastic bag in the fridge for months. They also freeze well.
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