Wash the sweet potatoes thoroughly under running water, scrubbing away any dirt. Pat them completely dry with paper towels. Leave the nutrient-rich skin on.

Using a sharp knife or mandoline slicer, cut the sweet potatoes into uniform slices approximately ¼ inch thick. Aim for rounds that resemble thick poker chips.

Line two large baking sheets with parchment paper. Arrange the sweet potato slices in a single layer, ensuring they don't overlap. Leave small gaps between each slice for optimal air circulation.

Preheat your oven to its lowest temperature setting, typically between 170-200°F. If your oven doesn't go below 200°F, prop the door open slightly with a wooden spoon.

Place both baking sheets in the oven. Dehydrate for 3-4 hours, checking every hour and rotating the pans for even cooking.

Test for doneness - treats should feel leathery and bend slightly without breaking. They shouldn't feel spongy or contain moisture pockets. When cooled, they should have a chewy texture similar to commercial jerky treats.