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

Begin by peeling and dicing 2 medium sweet potatoes into 1/2-inch cubes. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Add the 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, shred 2 cups of leftover rotisserie chicken, discarding the skin and bones.

Once the sweet potatoes are cooked, add the shredded chicken to the skillet and stir to combine. Sprinkle in 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder, mixing well to coat the chicken and sweet potatoes in the spices.

Cook for an additional 5 minutes, allowing the flavors to meld together. 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 drizzle.

Once the hash is ready, remove it from the heat and drizzle the maple mustard sauce over the top. 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 leftover rotisserie chicken!