Sweet Potato Jerky

If you ask my dogs one of the best things about Thanksgiving is the post-Thanksgiving sales on sweet potatoes, because sweet potatoes mean sweet potato jerky!

When you have a chubby senior pup with a thyroid issue treats can be a problem. Well, as far as the Elkhound is concerned the lack of treats is the problem, for me the problem is more finding things that will leave him satisfied without packing on the pounds, so, sweet potato it is!

You can buy sweet potato jerky or you can make it – it is super simple!

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Just cut your sweet potato into either slices or rounds about 1/4 inch thick – you can go a bit thicker but try not to go smaller, they will burn!  And if you can tell by this picture, they are definitely closer to 1/3 inches then 1/4.  Really getting slices the same thickness is most important so they all dry evenly.  If your knife skills need some practice feel free to cut the sweet potato in half first so you can lay the flat side down on the cutting board so they are easier to cut.  It is what I do!

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Once they are cut lay them out on parchment paper and put them in a 250 degree oven for 3 hours.  The low heat will dry them out and make them nice and chewy, but I suggest turning them at least once half-way through.  I admit to being fidgety and flipping them every half-hour or with the idea it will help them dry out more evenly, but there is no method to that madness.

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When they are done lay them on a rack to cool and watch the dogs gather and beg.

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If you like a crispier treat you can but them back in and dry them out a bit longer, no more then a half-hour more is suggested.

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Please store them in the fridge to keep them fresh, they only last about a week though so I like to keep mine in the freezer and take them out a bit at a time at a time.

Ingredients:

  • 1 or 2 Sweet Potatoes

Directions:

  1. Preheat the oven to 250 degrees.
  2. Line a baking tray with parchment paper.
  3. Wash and dry your sweet potatoes.
  4. Cut the sweet potato in half, lay the flat side on the cutting board and cut into slices about 1/3 to 1/4 inches thick (no thinner then 1/4 inches).
  5. Lay the slices out on the parchment paper and bake for 3 hours, turning over once after an hour and a half.
  6. Remove from tray and place on a cooling rack until cool
  7. If you want a crispier treat you can put them back in the oven for another half hour or so, but watch for browning!
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