These organic sweet potato jerky strips are easy to make, simple to store and packed with beta-carotene, fibre and vitamins.
Servings: 3-1/2 to 4 cups
2 lb sweet potatoes, about 4 small
1/2 tsp onion powder
In a small bowl whisk together tamari, maple sugar, salt, garlic, onion, chili powder, ginger and pepper. Slice sweet potatoes in half, lenghthwise and into 1/8 inch thick strips. Toss in a large bowl with marinade. Let sit for 30 minutes until wilted and pliable.
Arrange slices in a single layer on 2 parchment lined baking sheets. Bake at 350F for 20 minutes; flip slices; reduce heat to 175F and return to oven to bake further 1hr to 1-1/2 hrs until dehydrated and chewy. Remove strips to cool as they are ready. Texture should feel dry and leathery.
Let cool completely before storing in an airtight container for up to 1 week.
Nutrition Information (per serving):