SWEET POTATO STARCHY RECIPES

Steps:

• Remove the skin carefully and make sure no skin pumps attached, then cut into smaller pieces. Transfer to a blender, add water to cover the sweet potatoes. Blend until really smooth by batches.
• Strain the content to separate residue and the starch liquid. Wash the residue and strain to separate as more starch as possible.
• Set aside until the starch is settled (I recommend at least 4 hours resting).Remove the water gently above. Add around 1L water, mix well, repeat the straining and settling process (make sure no sand and other impurities contained).
• Set the liquid overnight (Note 1) (long resting time helps to remove the water content in the starch block) and pour off the water above. Here we get the pure sweet potatoes starch. Spread on a tray and dry under sun or bake in oven at 50 degree C until well dried.
• If you want to store the sweet potato starch, drying is extremely important. Well dried sweet potato starch can be easily smashed into powder.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
• Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.