OK, this isn't baking, but it does use the oven and I just wanted to share my all-time favourite snack. Mama Chan used to make these in her childhood in China - sweet potato slices dried in the sun. Then she made dried kumara throughout my childhood and I always gobbled them up.
Boil a pot of kumara with the skins on until just cooked through. Drain and leave to cool. Scrape the skin off with a knife. Slice into 1cm-thick slices. Spread on to a wire oven rack. Dry for several hours at 50-100C. 50C if you want to do it overnight, or higher if you do it during the day and check every hour or so. Turn pieces over if necessary to get an even dryness. You could use a dehydrator if you had one. Purple kumara works best, not orange/golden kumara.
Dried kumara lasts for up to a week in an airtight container. I love it as a mid-morning or mid-arvo snack, instead of reaching for a sweet thing. The natural sweetness in the kumara comes through and the texture is smooth and chewy.