Sweet Potato Chews

Another great fall root vegetable is the sweet potato.  They are a powerhouse of nutrition, bursting with beta carotene (vitamin A), high in vitamin C, a good source of fiber,fat-free and cholesterol-free.   In fact,the sweet potato has taken top honors in two surveys of the nutritionalbenefits of vegetables. When eaten with the skin, it has more fiber thanoatmeal. One medium sweet potato, baked with the skin, has about four times therecommended daily allowance (RDA) of Vitamin A and almost half the recommendationfor Vitamin C.

These chews are super easy to make.  Wash the sweet potato and pat dry.  Slice as thin as possible.  Place in zip-lock bag and add flavor of choice.  Mix well in baggie until all the slices are coated and place on dehydrator trays.  Dehydrate until the chews have the desired texture and dryness you want.  If you don't have a dehydrator just place on a foil lined baking sheet and bake at 250 degrees checking often.

I mixed half the slices with honey and cooked in the dehydrator.

And I mixed the other half with blackstrap molasses and baked in the oven.

Kirby's favorite?  Given a choice he went for the blackstrap molasses every time.

There are so many liquid flavors you can try...chicken stock, liquid smoke, even carob molasses.  I'm not sure how long these chews will last because we had a foster dog when I made them.  Between the two dogs they lasted less than a week.  I would suggest keeping them in an air tight container in the refrigerator.  Watch for any mold and throw out at the first sign.

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Thanks for reading!