Peel and slice the sweet potatoes into ½-inch rounds for even cooking. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the sweet potato rounds in a single layer and season generously with salt and black pepper. Sauté for about 5 minutes, allowing the potatoes to begin softening and developing a light golden color.

Carefully flip the sweet potatoes using a spatula, then reduce the heat to medium-low. Cook for another 5 minutes until they become tender when pierced with a fork. Stir in 1 tablespoon of butter and allow it to melt, coating the potatoes in a rich flavor as you remove the skillet from the heat. Set the sweet potatoes aside.

In a cast-iron skillet, heat another 2 tablespoons of olive oil over medium heat until shimmering. Season the chicken tenderloins with salt and pepper, then carefully place them in a skillet in a single layer. Sear the chicken without moving it for about 5 minutes.

Using tongs, gently flip the chicken tenderloins and reduce the heat to medium-low. Cook for an additional 5 minutes or until the internal temperature reaches 165°F (75°C).

In the same skillet with the cooked chicken, stir in 1 tablespoon of pure maple syrup and 1 tablespoon of butter. Toss the chicken gently to coat with the sweet glaze.

Gently add the sautéed sweet potatoes back into the skillet with the maple-glazed chicken. Toss everything together, ensuring the sweet potatoes are coated in the glaze. Top with fresh thyme before serving.