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Dried sweet potatoes (4 types of dried sweet potatoes) | Easy recipe at home by cooking expert / Yukari's Kitchen's recipe transcription

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

sweet potato : 4 pieces

Time required

140minutes

Procedure

1) heat the sweet potato 01:51
Wash the sweet potatoes with water.
Place the sweet potatoes in a rice cooker and add water (not listed) to the 1st mark.
Turn on the switch and heat in rice cooking mode.
2) Prepare the sweet potatoes 03:30
Remove the sweet potato from the rice cooker and cut off both ends.
Peel off the outer skin, then use a rubber spatula to scrape off a thin layer of skin.
Cut into pieces about 7mm wide.
Arrange on a baking sheet lined with parchment paper.
Repeat this process for the remaining three pieces.
3) bake 09:08
Bake in a preheated oven at 100℃ for 60 minutes.
Halfway through the cooking, change the baking sheets up and down every 30 minutes.
Once baked, remove the baking sheet and turn the sweet potatoes over.
Bake in a preheated oven at 100℃ for 60 minutes.
Remove from oven and complete.

Point

・The required time does not include the heating time of the rice cooker.
・Four varieties are used in the video: Beni Haruka, Silk Sweet, Marron Gold, and Kintoki Imo.
・You can use sweet potatoes of the same type.
・When heating in a rice cooker, use the brown rice mode to make the sweet potatoes even more sweet.
・Peel the skin while the sweet potato is still hot. Once it cools down, it becomes difficult to peel.
・The thin skin you scrape off will be delicious and will not go to waste even if you spread it on bread.
・If there is a lot of water after baking, bake at 100°C.
・Adjust the heating time depending on the variety of salmon, the moisture content of the salmon, and the method of steaming.