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1.Wash And Chop Sweet Potatoes. Place In A Large Pot And Cover With Cold Water. 2.Bring Pot To A Boil. Once Boiling, Add 1 Tsp Sea Salt And Reduce Heat To Medium-Low. Simmer Until Tender (About 14-16 Minutes). 3.Reserve 1/4 Cup Of Cooking Water. Drain Remaining Liquid And Return Sweet Potatoes To Pot. Mash With Reserved Cooking Water. 4.Meanwhile, Season Chicken With 1/2 Tsp Salt And 1/4 Tsp Freshly Ground Black Pepper. 5.Heat 4 Tbs Coconut Oil In Large Skillet Over Medium-High Heat. 6.When Pan Is Hot, Add Sliced Shallots And Rosemary And Cook For A Minute. 7.Add Chicken Breasts To Pan And Pan-Fry Until Golden Brown And Fully Cooked (7-8 Min Per Side). 8.Serve With Mashed Sweet Potatoes On The Side.
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