1½ lbs. sweet potatoes, peeled and cut into 1-inch pieces
1 lb. chicken tenders
1 Tbsp. steak seasoning
2 Tbsp. vegetable oil
½ cup maple syrup
½ cup sliced green onions
Directions:
Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, and then reduce heat to medium-low, cover and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Leave as is or mash the potatoes, and set aside.
Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken and set aside.
Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes and stir in the green onions.
To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders and pour the maple sauce over the chicken.
