Rub chicken thighs with jerk seasoning. In oven-proof pan, place

butter and salad oil over medium-high heat. Add chicken and

cook about 2 minutes on each side to brown. Place pan in 350F.

oven and cook about 45 minutes or until chicken is fork-tender.

Remove chicken and shred. In large bowl, place sweet potato,

onion, salt, cayenne pepper, flour and egg; stir to mix well. Spray

frypan and place on medium heat. Spoon in sweet potato mixture,

2 tablespoons at a time, to make small pancakes. Keep pancakes

warm while completing cooking. Top pancakes with shredded

chicken and small dollop of chutney; place additional pancake on

top of chicken. Remove pancake stacks to serving plates and

garnish each with diced mango and parsley. Pierce each stack

with rosemary sprig.