SWEET POTATO PROCESSING RECIPES

Steps:

• Using a fork or skewer, prick the exterior of the sweet potatoes and bake at 400°F until fork tender, 45 to 60 minutes. Alternatively, you can wrap the sweet potatoes in damp paper towels and microwave on high for 6 to 8 minutes.
• Scoop out the flesh of the potato with a spoon, you should have about 2 cups.
• Next, press the sweet potato flesh through a potato ricer or a food mill.
• In a large mixing bowl combine the pressed sweet potato with parmesan cheese and salt. Add in half of the flour and knead. Add flour and continue to knead until you have a smooth and even dough, note that this may require slightly more or less than 1½ cups. The exterior should be tacky to the touch but not so sticky that it glues to your fingers.
• On a floured work surface, divide the dough into quarters, roll into ½-inch thick cylinders and cut into 1-inch segments. If you want, roll the segments on a gnocchi board or the back of a fork to put ridges on it. If not cooking immediately, lightly flour and spread out on a baking pan, cover, and refrigerate.
• To cook, add gnocchi to boiling water until gnocchi floats to the top, 2 to 3 minutes. Strain with a slotted spoon. Toss with your preferred sauce, serve immediately.

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Cut the sweet potato into ?-inch to ¼-inch (3- to 6-mm) slices. In a medium bowl, toss the sweet potato slices with olive oil until fully coated. Add the seasonings and toss to coat. Arrange the slices on a baking sheet without overlapping the potatoes.
• Bake for 25 - 35 minutes, flipping halfway, until golden brown. Let the slices cool to room temperature.
• Enjoy!