Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 339 kcal | 96 kcal |
| Protein | 6.3 g | 1.8 g |
| Fat | 0.4 g | 0.1 g |
| saturated | 0.1 g | 0 g |
| Carbohydrate | 67.1 g | 19 g |
| sugars | 16.4 g | 4.6 g |
| Fibre | 12.6 g | 3.6 g |
| Sodium | 214 mg | 61 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 3.6 kg medium sweet potatoes (about 18 medium)
- 1 tablespoon cinnamon
- 3/4 teaspoon ground ginger
Instructions
- Bake the sweet potatoes whole and unpeeled at 204 °C until a knife goes through without resistance. Boiling them instead adds water to a recipe whose entire job is taking it out.
- Prick each one before it goes in the oven. A sealed sweet potato builds steam and can split in the dish, and a split one leaks its sugars into the tray.
- Let them cool enough to handle and slip the skins off with your fingers. A peeler on a raw sweet potato takes a third of the flesh with it.
- Purée the flesh with the cinnamon and ginger while it is still warm. Cold baked sweet potato is gluey and the processor turns it into something closer to wallpaper paste.
- Work it out onto a solid sheet at 6 mm. This is stiffer than any fruit purée in the catalogue, so warm it under your palm or slacken it with a spoonful of water rather than forcing it.
- Dehydrate at 57 °C for 9 hours. There is no acid in this leather and no added sugar, so it relies on being genuinely dry rather than on being preserved.
- It is ready when the sheet peels off whole and both faces feel dry with a slight tack rather than a stickiness. With nothing sharp in it to warn you, this one is easy to under-dry — judge it by the peel and not by the taste.
- Cut it, roll it, and keep the rolls in the fridge for a month or the freezer for six. A plain vegetable leather is the one kind here that genuinely will not sit in a cupboard.
