Sweet Cinnamon Purple Yams – dehydrator recipe

To be honest, I can’t really tell the big difference (aside form obvious color) between this and a regular sweet potato.  The taste, at least dehydrated, is fairly similar.  So I’d safe it’s safe to assume you could do this with a regular white sweet potato.  The one benefit over regular sweet potatoes, from what I read, is that it is a slightly better source of Healthy Carbohydrates. But the differences are negligible.

These are thick, almost like a wafer cookie, and taste sweet.


  • 1 large Purple Yam (can use other sweet potato/yam)
  • Cinnamon
  • Oil
  • Optional: Stevia or other sweetener


  1. Cut Yam on 1/8 in Cut on a Mandolin (or cut  very thin slices).  Place in a large bowl.
  2. In a small bowl mix about a Tablespoon or so (whatever you think is sufficient to lightly coat the amount of yam slices you have).  Mix in 2 t of Cinnamon and a bit of sweetener.
  3. Toss coating over Yams place in dehydrator and dehydrate at 135F for 8 – 10 hrs.  For Raw, keep at 115, dehydrate longer, or cut thinner slices.


I actually tossed mine in oil THEN coated it with cinnamon (which is why these look the way they do), but that ended up being a little heavy handed, so I advise the way I suggested instead!