The chews can also be made with yams. The recipe suggests that parchment paper be used in the bottom of the pan while baking the chews but I but them on the baking sheet itself and they came out just fine. A thicker slice will give you a chewy/gooey consistency and a thin slice results in a crunchy-chip like consistency. Lilly tends to like thicker slices and they last longer. We store them in a mason jar in the fridge so that they don't mold.
Hope you enjoy!