Shredded sweet potato


TripleM

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Would raw sweet potato keep for a few days if I pre-shredded it and kept it in the fridge? Should I soak it, or just shred and put in a bag? I love sweet potato hashbrowns, but don't always have time to get the food processor out in the morning. I was thinking of shredding one or two potatoes in the beginning of the week to use but wasn't sure if they would keep well?

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I don't know, but I do know that I roast several sweet potatoes (whole, in the skin) each weekend and they keep just fine in the fridge all week long. Maybe do a test or two? If the raw shedded ones don't keep, already cooked hashbrowns might. Then you could re-heat them in the morning, saving even more time.

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Yup ! I shred ALOT every weekend, and it lasts me all week. I shred in the food processor and store in covered container in fridge (actually in 2 or 3 of them-I shred ALOT !!) Keeps fine and is still bright looking when I use it several days later. BIG time saver in the mornings as we have them for breakfast almost every day. ( I do not store them in water and it has worked fine for me)

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I shred up a bunch on the weekend and store in a baggie for the week. Stores OK for a long time and has alot of moisture content.

A trick I figured out this weekend is to put the shredded SP between some paper towels and press the water out as much as possible before you cook it.

I usually cook it in ghee to make browns.

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Another trick to remove water is to toss some salt on them. It will pull the water out which helps with the crisping process later.

AJ, I ususally just throw some shredded sweet potato, a somewhat thin layer, into the pan with my oil of choice and just leave them for several minutes. When I see that they seem to have started to brown I turn them and let them cook on the other side for a few more minutes.

I just finally got my food processor but if you don't have one, just pull out a cheese grater, I used the largest holes I had. Works great, besides your not using that tool right now anyway. ;)

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I've never done them in the oven, I just pan fry them. I think the timing depends on how "done" you want them to be. When my husband makes them he doesn't cook them nearly as long as I usually do. I cook them WAY down because I like them to be really caramelized and a little crunchy. Some people like them cooked less, so they still keep their shape and have more volume. Just takes a little experimentation I think!

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