pounds sweet potatoes, peeled and cut into 2 inch pieces
kosher salt and black pepper
T olive oil
6 oz boneless skinless chicken breasts
shallots, sliced into thin rings
T roughly chopped fresh rosemary
Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil. Add 1 t. salt, reduce heat, and simmer until tender, 14-16 min. Reserve 1/4 cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water. Meanwhile, heat 1 T of the oil in a large skillet over medium heat. Season the chicken with 1/2 t salt and 1/4 t pepper and cook until golden brown and cooked through, 7 to 8 minutes per side; transfer to plates. Wipe out the skillet and heat the remaining 3 T of oil over med high heat. Ad the shallots, rosemary, 1/2 t salt and 1/4 t pepper and cook, stirring until the shallots are tender, 3 to 4 minutes . Serve the chicken with the potatoes and drizzle with the shallot mixture.