Preheat oven to 400 degrees and place sweet potatoes in a baking dish. Cover and bake 35-45 minutes, or until soft.
Peel skins and put potatoes in food processor with cinnamon and ginger. Puree until smooth.
Pour mixture onto dehydrator trays and spread to ¼ inch thickness. Dehydrate at 135 degrees for 8-10 hours.
