Savory Shredded Chicken with Maple-Bourbon Glaze and Sweet Potato Mash

Start by preheating your oven to 400°F. Peel and chop 2 medium sweet potatoes into cubes and place them in a pot of boiling salted water.

Cook for about 15 minutes or until tender. While the sweet potatoes are cooking, season 1 pound of boneless, skinless chicken breasts with salt and pepper.

In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the chicken breasts. Sear the chicken for 5 minutes on each side until golden brown.

In a small bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of bourbon, 1 tablespoon of Dijon mustard, and 1 teaspoon of smoked paprika.

Pour the glaze over the chicken in the skillet, cover, and reduce the heat to low. Let it simmer for 15 minutes until the chicken is cooked through and tender.

Once the sweet potatoes are done, drain them and return them to the pot. Add 2 tablespoons of butter, 1/4 cup of milk, and a pinch of salt, then mash until smooth and creamy.

Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet, stirring to coat it in the glaze.

Serve the savory shredded chicken over a generous scoop of sweet potato mash, garnished with chopped green onions for a pop of color and flavor.