This work focuses on the drying process of yacón (Smallanthus sonchifolius), source of fructooligosaccharides (FOS) and inulin, compounds proven to be prebiotics. However, depending on the conditions, these compounds can be hydrolyzed; hence, a well-controlled drying process is needed. This work aims to study the drying kinetics of yacón, considering shrinkage. The study was performed on a laboratory scale, using a magnetic suspension balance coupled to a drying oven and an image acquisition system. Several process conditions were tested, ranging from T= (50-70) °C and RH=(10-30) %. Then, the drying kinetics, critical water content, deformation, and volume loss were determined.