Chicken And Sweet Potatoes With Shiitake Mayo

1. 1

   Heat oven to 400, toss sweet potatoes in 2 T olive oil with salt, pepper and thyme sprig. Roast about 10 minutes until browned and tender, stirring once halfway through. Let cool slightly.

2. 2

   Grind shiitakes in a coffee grinder to a fine powder. Mix 4 T with mayo, soy and lemon. You might have some leftover mushroom powder which can be stored in an airtight container.

3. 3

   Toss chicken, sweet potatoes and cucumber then gently fold in mushroom mayo. Serve with lettuce cups, crackers or on toasty bread and a grind of fresh pepper.

* Per serving · 4 servings · Values may vary.

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