Homemade Dried Sweet Potato (Hoshi-imo)
This is a homemade dried sweet potato recipe made by steaming the sweet potatoes in a rice cooker and then slowly drying them in the oven. No sun-drying is required; just leave them in the oven to achieve a moist and sweet finish.
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🍳 Cooking Flow
Wash the sweet potatoes, place them in the rice cooker with water, and cook using the standard cycle → Trim the ends of the cooked sweet potatoes, peel them, and slice into 7mm widths → Arrange on a baking sheet and bake in an oven at 100°C (212°F) for 60 minutes → Flip over and bake in an oven at 100°C (212°F) for another 60 minutes
Cooking Steps
Brief Cooking Order
Wash the sweet potatoes, place them in the rice cooker with water, and cook using the standard cycle → Trim the ends of the cooked sweet potatoes, peel them, and slice into 7mm widths → Arrange on a baking sheet and bake in an oven at 100°C (212°F) for 60 minutes → Flip over and bake in an oven at 100°C (212°F) for another 60 minutes
Introduction
This is a homemade dried sweet potato recipe made by steaming the sweet potatoes in a rice cooker and then slowly drying them in the oven. No sun-drying is required; just leave them in the oven to achieve a moist and sweet finish.
Step 1
Quickly rinse 4 sweet potatoes with water.
Step 2
Place the cleaned sweet potatoes into the rice cooker bowl.
Step 3
Add water up to the 1-cup white rice mark and cook using the standard rice cooking cycle.
Step 4
Once cooked, remove the sweet potatoes from the rice cooker.
Step 5
Trim off both ends of the sweet potatoes and peel the skin using paper towels.
Ingredients List
Important Notes
⚠️ Freshly cooked sweet potatoes are extremely hot; use paper towels when peeling to avoid burns.
💡 Slicing them to a uniform thickness (about 7mm) ensures they dry evenly.
👥 The texture and sweetness will vary depending on the variety of sweet potato (Silk Sweet, Beniharuka, Marron Gold, Kintoki, etc.).
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