First, let me apologize for the poor quality pictures – my poor little Pentax E60 is apparently going KAPLOOEY! Hopefully I can eventually replace it and have some better pictures, but for now, this is the best I can do.
So these were kind of a serendipitous discovery. I was actually aiming to make some sweet potato fries, but it turns out that the grater attachment on my Super Salad Shooter makes teensy little pieces instead of big long beautiful thin strands.
Nevertheless, adopt, adapt, and improve (motto of the round table). (Monty Python has GREATLY expanded my classical education!)
So instead of a deep fried treat, I ended up with these and I have to say they are MUCH yummier than you would think. Or at least they’re yummier than *I* thought they would be. Straight out of the oven, they are crunchy, a little bit sweet in a yammy-kind of way (using yam incorrectly as a synonym for “sweet potato”), and just a hint of salt. You CAN add a bit of salt to these if you want to – it’s in the recipe – but I really don’t think it’s necessary. It doesn’t really stick well anyway.
They’re also way WAY better for you than the deep fried version I was originally headed for.
You want thin shreds – for this purpose it doesn’t matter so much how LONG they are as long as they’re thin. A medium grater will do the trick, you could use a grater blade in a food processor (or the Salad Shooter as I did), or you could get a Kiwi Pro Slicer/Peeler which makes long, thin, lovely strands – also suitable, by the way, for thin sweet potato fries or garnish for an Asian style noodle dish.
Crunchy sweet potato sprinkles make a delicious topping for stir-fry noodles or salads. They’re also good as a crunchy snack!
There is 438 g of potassium in an average size (about 4.5 to 5 oz) sweet potato. Ounce for ounce, a sweet potato has 50% more potassium than the most often recommended source of potassium, the banana.
You will need:
- A cookie sheet or jelly roll pan
- Grater, food processor, or hand-held shredder
- Foil or Teflon pan liner
- Sweet potato, one medium, about 4.5 to 5 oz
- Peel and shred the sweet potato. I used my Super Salad Shooter, or you could use a regular box grater, food processor, or a Kiwi Pro Slicer/Peeler
- Line a cookie sheet with aluminum foil – the nonstick sort will work best – or use a Teflon parchment sheet such as Pan Pal or Super Parchment
- Spread the sweet potato shreds evenly across the pan
- Bake in a very low oven – 150F – for 2 to 3 hours, stirring around occasionally, until the shreds have turned dry and crunchy.
- Let cool, then store in an airtight container. Sprinkle with a small amount of salt if desired.
- Will keep for at least two weeks or more – but they probably won’t last that long!
- Calories: 112
- Total carbs: 26.2 grams
- Dietary fiber: 3.9 grams
- Protein: 2 grams
- Fat: 0
- Sodium: 72 grams
Tags: Vegetarian, sweet potato, salad, noodles, topping, garnish, snack, low calorie, potassium