Makes about 10 chews

Ingredients

½ pound beef bones
2 cups water
¼ cup tamari or soy sauce
1 medium sweet potato, washed and scrubbed

Directions

Preheat oven to 225°F.

In a medium sauce pan combine bones, water and tamari and plate on a medium boil for about 10 minutes. Discard the bones and continue to cook on a medium boil until the liquid reduces by more than half, about 10 minutes. When there is approximately ½ cup beef stock left take to heat. Using a mandolin slice the sweet potato (the long way) into thin slices. (You can also use a knife but the slices need to be as thin as possible). Plan the sweet potatoes in a shallow baking dish and cover with the beef stock liquid. Let stand a few minutes, flip over and let stand a few more. Place the beefed sweet potatoes on a baking sheet lined with parchment paper. Place in the pre-heated oven for about 3½ hours, making sure to flip over at least once or twice during the process. Once removed from the oven, allow to cool at room temperature for at least 4 hours. Place in an airtight container or zip lock bag and store in the refrigerator for up to 3-4 weeks.