Sweet Potato Jerky
These organic sweet potato jerky strips are easy to make, simple to store and packed with beta-carotene, fibre and vitamins.
- 2 lb sweet potatoes, about 4 small
- 1/4 cup maple sugar
- 2 tbsp tamari
- 1 tsp smoked salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp ginger
- 1/2 tsp ground pepper
- In a small bowl whisk together tamari, maple sugar, salt, garlic, onion, chili powder, ginger and pepper. Slice sweet potatoes in half, lengthwise 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. The texture should feel dry and leathery.
- Let cool completely before storing in an airtight container for up to 1 week.
Per 1/4 of the Recipe – Calories: 42 kcal, Protein: 1 grams, Fat: 0 grams, Carbohydrate: 9 grams, Fibre: 9 grams, Sodium: 160 mg