Some types of processing of sweet potato for consumption include the traditional methods, frozen, canned, and dried sweet-sour sweet potato processing.
The traditional methods of processing sweet potatoes in most countries have been limited to washing, peeling, and boiling. However, in some communities, the roots are washed, peeled, cut into small pieces, and then lemon or tamarind juice is sparingly added.
Other processing types are:
Frozen: dices, slices, patties, french fries
Canned: candied, baby foods, mashed, cut/sliced, pie fillings
Canned sweet potatoes are also used as an ingredient in cakes, ice creams, icing, pie fillings, cookies, custards, and various other bread products
However, as drying technology progressed, sweet potatoes began to be pureed and then dried to produce flakes, which can be easily reconstituted for direct use in various products like mashed sweet potato, pies, and other products
Dried sweet-sour sweet potato: Dried sweet-sour sweet potato was initially named Delicious-SP, and it is a product with the sweet and sour taste of dried fruits. The most acceptable product was made with boiled sweet potato slices 0.3 mm thick, which were soaked in 60° Brix syrup containing 0.8 - 1.0% citric acid and dried at 65°C