Thinly slice the Garlic (2 clove), dice the Sweet Potato (1 pound) into large cubes, and remove the leaves from the fresh Fresh Thyme (2 sprig) and chop them up nice.
Place the diced sweet potato in a small saucepot, and cover with water. Add Kosher Salt (to taste). Bring to a boil, then reduce heat to a simmer. Cook until very tender, 20-30 minutes.
Meanwhile, season the Chicken Breast (8 ounce) with Kosher Salt (to taste) and Ground Black Pepper (to taste) and set aside at room temperature. Remove sweet potato from heat and drain.
Add Half and Half (2 fluid ounce), Butter (2 tablespoon), Sorghum Syrup (3 tablespoon) and thyme to the sweet potatoes. Mash everything until mixed together. Taste and adjust seasoning with Kosher Salt (to taste) and Black Pepper ( to taste).
Heat a large saute pan over medium-high heat, then add Vegetable Oil (1 tablespoon). When hot, cook chicken breasts until browned on first side, flip, and continue cooking. When chicken is cooked through, remove from the pan, and set aside.
Over medium-high heat, add more Vegetable Oil (2 tablespoon) to the pan. Add Broccoli Sprouts (6 ounce) and cook while stirring until they are just tender, 3-4 minutes. Sprinkle with Chipotle Orange Salt (1/4 teaspoon), and then add sliced garlic.
Cook another 1-2 minutes, or until desired doneness. Melt in Butter (1 tablespoon), and adjust taste with Kosher Salt (to taste) and Black Pepper ( to taste). Serve and enjoy!