Sweet Potato Flour

Learn how to make this multipurpose grain free flour with using only one ingredient, that's sweet potatoes, it's such a simple recipe to make. One that is great for all of your culinary needs.

Course Extras

Cuisine American

Prep Time 20

Cook Time 10

Total Time 10 20

Calories 972kcal

Author Charla

Equipment

Dehydrator
Spice grinder
mandolin slicer optional

Ingredients

5-6 large sweet potatoes (white or orange flesh potatoes)

Instructions

Wash the sweet potatoes and blot them dry with a paper towel.
Use a vegetable peeler or a paring knife to remove the skin and discard.
Slice the sweet potatoes as thin as you can, using a knife or a mandoline slicer.
Lay the sweet potato slices out on the dehydrator trays, spaced out so they don't overcrowd.
Set the dehydrators temperature to 70c (158f) for up to 10 hours
After the given time, check the slices, they should be bone dry when ready with the edges curled.
Place the slices in a coffee grinder and mill into a flour consistency (you may need to repeat this step and do it in batches).

Notes

Remember if you aren't good at slicing thinly just purchasing a mandolin slicer to do all the work for you.
You can use either orange or white flesh sweet potatoes for this flour recipe.
The nutritional/calorie count is the complete total and has not been divided per person.
The amount of flour that is made will vary, 5 sweet potatoes yield roughly 1 ½ cup of flour.
A food processor or even better a spice/coffee grinder is recommended for milling the dried sweet potatoes into flour.
The flour should be of a smooth, powdery texture when finished.
The flour has a long shelf life, providing it is stored correctly.
Store the flour somewhere away from heat, somewhere cool, away from sunlight (in a pantry) and labelled.
The flour should last (if stored correctly) for several months.

Nutrition