Tired of complicated recipes that promise healthy snacks but deliver a mountain of dishes? Me too! That’s why I’m obsessed with these incredibly easy, naturally sweet **Sweet Potato Chews**. Honestly, if you have a knife and an oven, you can make these. I discovered this method when I had a huge bag of sweet potatoes staring at me, and I just didn’t have the energy for peeling, boiling, or pureeing.
My breakthrough was realizing you don’t even need to peel them! We’re talking minimal ingredients—just sweet potatoes, a splash of coconut oil, and a whisper of cinnamon to make them sing. The result is a treat that’s perfectly tender, wonderfully chewy, and takes virtually no effort on your part. Seriously, you won’t believe how simple these are.
Why You Will Make These Sweet Potato Chews Often
Look, I don’t mess around when it comes to weeknight snacks. I need something fast, and I need it to taste good without adding 45 steps or a million specialty flours. These chews are winners.
- Prep time is under 10 minutes—it’s barely worth rinsing the cutting board.
- You only need three basic ingredients; no weird pantry stocking!
- They dry out perfectly into that ideal chewy texture.
- Naturally sweet, so you don’t have to add any sugar.
- They keep well, which makes meal prepping snacks so much easier.
Trust me; once you use up your first batch, you’ll be looking at those sweet potatoes differently. I try to keep some on hand all the time, especially since some family members can’t resist them!
Essential Ingredients for Perfect Sweet Potato Chews
This is where simplicity shines, but attention to detail matters! I never deviate from these three quiet superstars. You need two medium sweet potatoes—and please, give them a good scrub. We are leaving the skin on for texture and nutrients, so washing is key!
Next up is the fat component. We use one tablespoon of melted coconut oil. I know some recipes call for vegetable oil, but honestly, coconut oil gives these chews a subtle richness that just tastes *better*. And for the flavor? Just one teaspoon of ground cinnamon. That’s it. If you want to peek at how I use sweet potatoes for the non-human members of the family, check out my guide on fresh sweet potato chews for dogs, though this recipe is clearly geared for us folks!
Step-by-Step Guide to Making Your Sweet Potato Chews
Okay, let’s get these buttery sweet potatoes into the oven! This is where your knife skills (or lack thereof) come into play, but don’t stress. The goal here is consistency so they all cook evenly at the same speed. Remember, we’re looking for about 60 minutes total cooking time, split right down the middle. It’s all about watching them transform!
Preparation and Coating for the Sweet Potato Chews
First thing first: get your oven nice and hot, 400 degrees Fahrenheit hits the spot. I always line a baking sheet with parchment paper; it saves so much time later when you have to flip them. Now, take those scrubbed sweet potatoes and slice them thinly—I mean about 1/8 of an inch. Don’t worry about peeling! Toss those slices in a bowl with your melted coconut oil and that warm cinnamon until everything looks evenly glazed. Stop before you drown them, though!
Baking and Cooling to Achieve Chewy Sweet Potato Chews
Lay those coated slices onto your prepared sheet in a single layer. If they are overlapping, they’ll steam instead of chew, and we don’t want that mushy situation! Bake them for 30 minutes. When that time is up, carefully flip every single piece over and slide them back in for another 30 minutes. The real secret happens *after* they leave the oven. Let them cool down completely right there on that baking sheet. They firm up a lot as they cool off, turning into those perfect little chewy bites. I’ve got a great cheat sheet on other simple natural treats if you want more ideas!
Tips for Making the Best Sweet Potato Chews
Even with only three ingredients, a few little tricks can take these chews from good to absolutely addictive. My main goal when I make a batch is getting that consistent, slightly firm texture. If you mess up one little thing, they can turn out too soft or even slightly burnt on the edges.
First off, uniformity is everything. If you have a mandoline setting that gives you exactly 1/8 inch, use it! If you’re freehanding it like I sometimes do when I don’t want to pull out the mandoline, take your time. Uneven slices mean some are limp and others are hard as rocks.
Second, resist the urge to cram them all onto one sheet. Truly, the pan needs space! Overcrowding traps steam, and steam equals squishy instead of chewy. If you have to use two pans, do it. You can check out some more general baking wisdom over on the main blog page!
Finally, the smell tells a lot, but touching tells more. After that second 30 minutes of baking, poke one near the middle. It shouldn’t feel mushy, but it should give just slightly under pressure. They truly firm up when they cool, so don’t overbake them looking for rock-hard results!
Ingredient Notes and Substitutions for Sweet Potato Chews
Honestly, there’s not much to substitute here because the magic is in the simplicity! The selection of your sweet potato matters most—look for firm ones that feel heavy for their size. That means more natural moisture is locked inside, which is what we want for our chewiness!
If you’re feeling adventurous with your spices, you absolutely can swap out that cinnamon. A tiny pinch of ground ginger mixed in with the cinnamon adds a wonderful warmth, or maybe even a dusting of nutmeg. But stick closely to the one teaspoon measurement overall. Too much spice overpowers the natural sweetness we’re trying to achieve here.
Storage and Reheating Instructions for Sweet Potato Chews
These sweet potato chews are best eaten fresh, but they store surprisingly well! Don’t even think about putting them in the fridge; mine get too soft in there. Just keep leftovers in an airtight container right on the counter at room temperature.
If you made a huge batch, know that they are good to go for up to three days. After that, they start to lose that perfect chew, but they’re still tasty! If you’re curious about other seasonal treats, you should check out my recipe for carrot and pumpkin chews—another easy winner!
Equipment Needed for Your Sweet Potato Chews Recipe
You’ll be happy to know that this recipe doesn’t call for any fancy gadgets. We keep it simple, just like the ingredient list! You really only need two items to get these delicious sweet potato chews made.
Make sure you have a sturdy baking sheet ready to go. And because we don’t want any sticking when we wedge those slippery slices underneath, you absolutely need some parchment paper to line it. That parchment paper is my sanity saver, truly!
Frequently Asked Questions About Sweet Potato Chews
Even though these chews are foolproof, I always get a few questions after people try them for the first time. It’s usually about texture—everyone wants to know how to get that *perfect* chewiness, or how to adjust if they burned the batch slightly! Don’t worry if your first go-around isn’t exactly perfect; mine certainly weren’t!
If you’re looking for other quick ideas after mastering this, I’ve put together a list of 12 easy appetizers and snack ideas that are just as simple!
Can I make these Sweet Potato Chews crispy instead of chewy?
That is a great question! This recipe really focuses on achieving that soft, slightly dehydrated chew, which is wonderful. If you want crispier chips, you need to reduce the temperature slightly—maybe drop it to 350 degrees—and bake them much longer, watching carefully after the 60-minute mark. You’ll probably need another 30 to 45 minutes until they snap when you bend them. Just remember to flip them halfway through, no matter what texture you’re chasing!
Do the sweet potatoes need to be peeled before making the chews?
Absolutely not! My favorite thing about these sweet potato chews is that you don’t have to waste time peeling. As long as you scrub the outside really well, the skin stays on. It adds a nice bit of extra texture and texture, honestly, and it means you keep all those extra good nutrients locked in. I only peel them if the skin looks genuinely bruised or damaged, but otherwise, scrub and slice away!
Share Your Homemade Sweet Potato Chews Experience
I can sit here and tell you all day long how simple these sweet potato chews are, but I want to hear from you! Did they turn out chewy? Did you have to sneak a few before the official taste-testers found them?
Go ahead and leave a star rating below, or drop a quick comment if you have questions. If you snap a picture of your perfectly sliced and seasoned treats, share it on social media and tag me! It always makes my day to see your kitchen creations. For more fun, easy snacks, don’t forget to browse through my other incredibly easy homemade treats!
Sweet Potato Chews
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
- Slice the sweet potatoes thinly, about 1/8 inch thick. You do not need to peel them.
- In a bowl, toss the sweet potato slices with the melted coconut oil and cinnamon until they are evenly coated.
- Arrange the slices in a single layer on the prepared baking sheet. Do not overlap them.
- Bake for 30 minutes. Flip the slices over and bake for another 30 minutes, or until they are tender and slightly chewy.
- Remove from the oven and let them cool completely on the baking sheet. They will firm up as they cool.
