Directions

1. Remove any fat from chicken and slice into ¼-inch thick pieces.
2.  Peel sweet potato and slice into ¼-inch thick pieces.
3.  Lay chicken and sweet potatoes on a Silpat-covered baking sheet, not allowing them to overlap.  Salt lightly.
4. Place in a 200 degree oven for 1 and ½ hours.
5.  Remove from oven and turn chicken and sweet potatoes over, returning to over for another hour and a half.
6.  Both chicken and sweet potato should be thoroughly dry.
7.  Allow to cool, then store in airtight container in the refrigerator for up to a week.