What better way to get kids eating fruits and veggies than to make them into candy — gluten free and with no sugar! My grandkids love Grandma Candy especially Shaylee my granddaughter with Celiac Disease. She ate an entire baggie full at the movie theater and it didn’t hurt her belly.
Makes 4 to 6 trays
6 sweet potatoes
1 cup fresh blueberries or strawberries
Peel and boil sweet potatoes until they are tender and can easily stick a fork through. Drain water and allow to cool so you don’t burn yourself.
Wash fruit and squeeze lemons.
Place slightly cooled sweet potatoes in a blender (I love my Ninja for this) add the lemon juice and fruit and blend. Taste test. If you like it tarter add more lemon juice.
If you have a dehydrator, place on fruit roll lining (I’ve tried parchment and wax paper but even oiled they stick horribly so I don’t even bother). Oil the lining with olive oil or avocado oil. Spread mixture evenly about a 1/8 to 1/4 inch thick. I only have 2 linings so I do separate batches.
If you don’t have a dehydrator, use your oven. Pre-heat to 150. Oil a large glass baking dish and place mixture in pan about a quarter inch thick. Save remainder for next batch or use two pans at a time on different cooking shelves.
Cooking time will depend on your location and your oven or dehydrator. Check after 2 hours then check hourly. Sometimes I pull the dry concoction off and turn over for faster drying.
Your candy is ready when there are no wet spots in the fruit and it’s completely dried. Tear into strips and place in a baggie when completely cooled. These are thin but very tasty.
Try your own combos with other fruits (strawberry, mango, etc.) but don’t forget the sweet potatoes. I swear you won’t know they’re there.
*Hint: Taste test and add more lemon or less if needed, I like them tart. Let you kids taste test the batter too and adjust accordingly.