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 nutritional benefits of vegetables. When eaten with the skin, it has more fiber than oatmeal. One medium sweet potato, baked with the skin, has about four times the recommended daily allowance (RDA) of Vitamin A and almost half the recommendation for Vitamin C.
These chews are super easy to make.
- Sweet potato
- honey or blackstrap Molasses
1. Wash the sweet potatos and pat dry.
2. Slice as thin as possible. A Mandolin makes this easy.
3. 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.
4. 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 used my 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.