Steps

1. Wash the sweet potatoes with water, thoroughly removing any dirt.
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2. Place the sweet potatoes in a large frying pan or pot, fill with plenty of water to cover them, and heat over medium heat.
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3. Once boiling, cover with a lid and reduce heat to medium-low. Simmer the thicker sweet potatoes for 1 hour, and smaller ones for 45-50 minutes. Boil until they are tender enough for a skewer to pass through easily.
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4. Transfer the boiled sweet potatoes to a tray and peel them while still hot. Using a fork and holding the potato with a towel can help with peeling. **(Key Tip!)** Peeling while hot prevents the bitterness from the skin from seeping into the flesh, resulting in a beautiful color.
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5. Wrap each peeled sweet potato individually in plastic wrap and let it cool for about 15-20 minutes to firm up the starch. **(Key Tip!)** Wrapping in plastic wrap ensures the center heats evenly, preventing dryness and creating a smooth texture.
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6. Line an oven-safe baking sheet with parchment paper. If the sweet potatoes are round, crumple the parchment paper after wetting it, then wring out excess water before lining the sheet.
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7. Unwrap the cooled sweet potatoes, trim off both ends, then cut them in half lengthwise. Stand them cut-side down and slice them into 1cm thick pieces. **(Key Tip!)** Slicing along the grain will help prevent them from breaking apart. Cut by pressing the knife straight down.
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8. Arrange the sliced sweet potatoes on the baking sheet without overlapping. Leaving a small gap between slices will help them dry better.
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9. Bake in a preheated oven at 100°C (212°F) for 1 hour to slowly dry the surface.
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10. After 1 hour, remove from the oven and flip over all the sweet potatoes.
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11. Return to the oven at 100°C (212°F) and bake for another 40 minutes. **(Key Tip!)** If the surface still feels moist to the touch, bake for an additional 20 minutes for longer shelf life and a chewier texture.
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12. Transfer the dried sweet potatoes from the oven to a wire rack, one by one, and let them cool for 15-20 minutes. To prevent the surface from drying out too much while cooling, lightly cover them with a damp kitchen paper towel. **(Key Tip!)** If storing in the refrigerator, let them cool completely to room temperature. Storing them while warm can cause moisture release and spoilage.
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13. If you plan to eat within 5 days, store the completely cooled dried sweet potatoes in a Ziploc bag in the refrigerator.
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14. For freezing, wrap 2-3 pieces individually in plastic wrap, flatten them, and store them in a Ziploc bag in the freezer. To thaw, let them come to room temperature or gently heat them in a microwave.
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