• Wash and slice the sweet potato into slices that are no thinner than ¼ inch. Using a mandoline slicer will help to keep them evenly sliced and thin.
  
• Place the sweet potato slices in a bowl and pour the broth over.
  
• Soak the sweet potato in the broth for at least three hours, or overnight. You may like to mix the slices around, making sure that everything is soaking in the broth.

Cooking in the Air Fryer

• To cook these chicken and sweet potato treats, place the slices in a single layer on the tray of the air fryer so that they do not overlap. 
  
• Bake on 200˚C (400˚F) for 3 minutes. Then reduce the heat to 149˚C (300˚F) and cook for a further 5 minutes. If your slices are slightly thicker, they may need to be cooked for a few more minutes at the lower temperature.
• When they are shrunken, dried out with some crispy and chewy pieces, they are done. 
• Store the treats in an airtight container in the fridge for up to three weeks.
  
• Discard the leftover broth.

Cooking in the Oven

• To cook these chicken and sweet potato treats, place the slices in a single layer on a lined oven tray so that they do not overlap. 
• Bake on 130˚C (250˚F) for 2 to 3 hours. 
• Flip once halfway through the cooking time.
• When they are shrunken, dried out with some crispy and chewy pieces, they are done. 
• Store the treats in an airtight container in the fridge for up to three weeks.
• Discard the leftover broth.