Before I went on this trip, I strongly resisted the idea of traditional convenience breakfasts - like oatmeal - and was fantasizing about tasty & colorful brunchy delights.
I steamed sliced & peeled sweet potato, pressed it through the ricer and dehydrated the sweet potatoes. The dried cooked sweet potato seemed to pull a lot of moisture from the air, so I re-dehydrated and then powdered the sweet potato in my Breville blender.
My idea was to use the powdered dried sweet potato to make a thick paste, sautee it on both sides to make it brown - and have little latkes. I had some granulated maple sugar to sprinkle on top of it - sounds perfectly delicious, right?
Since I did not test this recipe out before going on the trail, it could stand a little refining. I used too much water and my patties did not brown as well as I had hoped and were a little squishier - but still quite delicious.
Next time - using less water or perhaps shredded dried sweet potatoes (instead of steam blanched/dried/powdered) - I will try sprinkling the maple sugar on the patties before flipping them to help along the browning/caramelization process. I'm also considering shredding/grating raw sweet potatoes, dehydrating and then frying them up rehydrated - they should cook up pretty well so it may well be time to test that recipe before my next trip!