Sweet potato starch has many uses. It can be used to make jelly and dishes, and many ingredients are also needed. But now most of the products on the market are adulterated. Even in rural areas, if you want to buy authentic sweet potato flour, you have to ask acquaintances to find connections. If your sweet potatoes are cheap and you have a food processor at home, you might as well make them yourself. The method is actually very simple!

① Wash the sweet potatoes and peel them. It is best to use white-core sweet potatoes, which have a higher flour extraction rate.

Then cut into small pieces and put in a food processor. Or a juicer, wall breaker, or soybean milk machine can be used. Add enough water to cover the sweet potatoes. Then turn on the power and puree.

② Cover the basin with gauze and pour the sweet potato puree into it. Pinch the gauze tightly and squeeze out excess water.

Don’t pour out the squeezed water, the final precipitate is the sweet potato starch we need. In addition, use a basin and add half a basin of water. Put the gauze bag into clean water and wash it again, rub it with your hands to fully wash away the starch.

After washing for the second time, wash it a third time using the same method and steps. It is recommended to wash it at least three times so that the sweet potato starch will be fully cleaned. If you are patient, it doesn't hurt to wash it twice more until the water in the basin is clear. Finally, pour all the cleaned water into a large container and let it settle for four to five hours, or even better, overnight.

③ After it has settled, do not stir it. Gently pour away all the water on top, and a layer of white paste will be exposed underneath, which is the starch we need.

④ Use a shovel to scoop out all the starch and place it on gauze first. Use gauze to absorb excess water and reduce drying time.

Then you can cut it off piece by piece, put it on a plate, and expose it to the sun.

⑤ If it is as hard as a small stone when touched with your hand, it means that the inside is completely dried. If it still feels as soft as sand, you need to continue drying it. Undried sweet potato starch is not resistant to aging and is prone to mold.

⑥ Finally, use a rolling pin to roll the sweet potato starch into a fine powder and seal it.