Soul-Warming Canned Chicken and Sweet Potato Hash with Maple Mustard Drizzle

Begin by peeling and dicing 2 medium sweet potatoes into small cubes. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the diced sweet potatoes to the skillet and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.

While the sweet potatoes are cooking, drain and rinse 2 cans (12.5 ounces each) of canned chicken. Once the sweet potatoes are ready, add the canned chicken to the skillet and stir to combine.

Cook for an additional 5 minutes, allowing the chicken to heat through. In a small bowl, whisk together 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, and 1 teaspoon of apple cider vinegar to create the maple mustard drizzle.

Drizzle the mixture over the chicken and sweet potato hash, stirring gently to coat everything evenly.

Remove from heat and garnish with chopped fresh parsley for a pop of color and freshness. Serve warm, and enjoy this comforting dish that brings a unique twist to canned chicken!