Peel the sweet potatoes and cut a thin slice off one long side so they sit flat. Slice lengthwise at an even ¼ inch, then cut the planks into strips about 1 inch wide. Even thickness matters more than the exact number.

Boil the strips 3 minutes, then transfer them straight to ice water. Drain and pat them completely dry. Blanching sets the orange colour and lets the marinade penetrate.

Whisk the soy sauce, maple syrup, olive oil, smoked paprika, garlic powder, onion powder, black pepper, salt and optional cayenne together until fully combined.

Add the strips and turn them by hand until every surface is coated. Marinate 30 minutes at room temperature or up to 4 hours in the fridge, turning once.

Lay the strips in a single layer with at least ¼ inch between them on dehydrator trays or wire racks set over sheet pans. Air must reach both faces, so never lay them on a solid pan and never let them overlap.

Dehydrator: dry at 135F for 8 to 10 hours, rotating the trays once at the halfway point. Oven: use the lowest setting, 170F or below, with the door propped open a crack, for 4 to 5 hours, flipping the strips at 2 hours.

Test a strip after letting it cool 5 minutes. It should be leathery, matte and pliable, bending into a crease with small cracks along the fold without breaking. Warm jerky always feels softer than it really is.

Cool the batch completely, pack it loosely into a clean sealed glass jar, and condition it on the counter for 7 days, shaking daily. No condensation on the glass means it is evenly dry. Any beading means it needs another 1 to 2 hours of drying. Any fuzz or off smell means discard the whole batch.