Soulful Rotisserie Chicken with Maple-Cranberry BBQ Sauce and Sweet Potato Mash

Preheat your oven to 375°F.

Remove the rotisserie chicken from its packaging and place it in a roasting pan.

In a small saucepan, combine 1 cup of fresh cranberries, 1/2 cup of maple syrup, 1/4 cup of apple cider vinegar, 1 teaspoon of smoked paprika, and a pinch of salt.

Cook the sauce over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10 minutes.

Brush the maple-cranberry BBQ sauce generously over the chicken, ensuring it is well-coated.

Roast the chicken in the preheated oven for 20-25 minutes, or until heated through and the skin is crispy.

While the chicken is roasting, peel and chop 2 large sweet potatoes into chunks.

Boil the sweet potatoes in a pot of salted water for 15-20 minutes, or until fork-tender.

Drain the sweet potatoes and return them to the pot.

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Add 1/4 cup of unsalted butter, 1/4 cup of milk, and a pinch of cinnamon to the sweet potatoes.

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Mash the sweet potatoes until smooth and creamy, adjusting the seasoning with salt and pepper to taste.

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Once the chicken is done, remove it from the oven and let it rest for 5 minutes before carving.

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Serve the rotisserie chicken with a generous drizzle of the remaining maple-cranberry BBQ sauce and a side of sweet potato mash.

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Enjoy this comforting meal with family and friends!