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Bake sweet potatoes at 375°F (190°C) for fifty minutes.
Remove skins from baked sweet potatoes.
Slice sweet potatoes crosswise and cut into small cubes.
Spread cubed sweet potatoes on dehydrator trays and dehydrate at 135°F (57°C) for approximately ten hours.
Slice baked sweet potatoes thinly for chips and dehydrate at 135°F (57°C) for approximately ten hours.
To make sweet potato bark, boil sweet potatoes until soft, mash, and mix with apple juice, maple syrup, and cinnamon.
Spread the mixture on dehydrator trays and dehydrate at 135°F (57°C) for eight to ten hours.
For sweet potato & carrot soup, cook onions, garlic, ginger, and spices, then add sweet potatoes, carrots, and broth, and simmer.
Blend the soup and dehydrate it to make soup powder.