Peel and slice 3 medium sweet potatoes into thin rounds, about ½ inch thick. Heat 2 tablespoons of olive oil in a cast-iron skillet over medium heat. Add the potato slices, seasoning them with salt and freshly ground black pepper. Sauté for 10 minutes total, flipping them halfway through until they are slightly tender and lightly browned. Stir in 1 tablespoon of butter to coat the sweet potatoes, then remove them from the skillet and set aside.

Season 1 pound of chicken tenderloins generously with salt and black pepper. Return the cast-iron skillet to the heat, allowing it to warm for about 3 minutes. Add 2 tablespoons of olive oil to the skillet, ensuring it evenly coats the bottom. Sear the chicken tenderloins for 5 minutes without moving them to develop a golden-brown crust. Flip the chicken and reduce the heat to medium-low, cooking for an additional 5 minutes or until the chicken is fully cooked through and no longer pink.

Remove the skillet from the heat and add 1 tablespoon of pure maple syrup and 1 tablespoon of butter to the cooked chicken. Stir well to combine and create a rich, tasty glaze. Gently fold the sautéed sweet potatoes back into the skillet with the chicken and glaze, ensuring they are evenly coated. Sprinkle fresh thyme over the dish before serving.