Here's a tasty recipe from Real Simple Magazine to incorporate sweet potatoes while they are in season!

Ingredients:

1 1/2 pounds sweet potatoes, peeled and cut into 2 inch pieces

4 boneless, skinless chicken breasts

4 tablespoons of olive oil

4 shallots, sliced into thin rings

2 tablespoons chopped fresh Rosemary

Salt and Pepper

Directions:

1. Place sweet potatoes in a large.  Add water to cover and bring to a boil.
2. Add 1 teaspoon of salt, reduce heat and simmer until tender, about 14-16 mintutes.  Save 1/4 cup of the cooking water, then drain the sweet potatoes and return them to the pot.  Mash with the 1/4 cup cooking water.
3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat.  Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Cook the chicken until golden brown cooked through, 7 to 8 per side.  Transfer to plates
5. Wipe out the skillet.  Heat the remaining 3 tablespoons of oil over medium-high heat.  Add the shallots, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes.
6. Serve the chicken with the potatoes and drizzle with the shallot mixture.

Adapted from:  www.realsimple.com