When coming across a recipe that called for sweet potato flour I was intrigued as despite having seen, bought and tried many ‘weird’ types of flour, this was not one I’d come across. After a quick internet search I realised it wasn’t going to be easily available so decided to have a go at making my own. Whilst it took a number of days, it certainly wasn’t at all difficult and was, in the end, worthwhile.
The recipe I wanted to try called for 1&1/3 cups of sweet potato flour, so that was my target. It took 2 dehydrators ‘worth’ of sweet potato, which for the size of my dehydrator was about 3 largish sweet potatoes, which is the only ingredient.
- Peel and slice finely (use a mandolin if possible for consistently thin slices) sweet potatoes (enough to fill your dehydrator).
- Dehydrate until crisp. Mine took about 16 hrs. (Easiest to do overnight). If you just want to make sweet potato ‘chips’ you can stop here! I nibbled on a few and they were a little moorish.
- When cooled and crisp pulse in high speed blender/thermomix if you have one until fine enough for a flour-like consistency.
- Repeat process until you have enough flour for what you want to bake!
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