Place the chicken livers in a skillet or saucepan and add enough water to cover them. Bring to a boil then reduce heat to simmer for 10-15 minutes or until they are no longer pink in the center and the internal temperature reaches 165°F.

Remove the pan from the heat and use a slotted spoon or spider strainer to remove the livers from the pan. Reserve the liquid. Allow the livers and liquid to cool to room temperature.

Peel, chop and boil the sweet potato until fork-tender. Drain the sweet potato and allow to cool. Use a fork to mash the sweet potato.

Add the cooled liver, 1 cup of mashed sweet potato, rosemary, parsley, and about ¼ cup of the cooking liquid to a food processor or blender. Process, adding more cooking liquid as needed, until it reaches a spreadable or squeezable paste consistency. Transfer the mixture to an airtight container or squeeze bottle.

Store pate in the refrigerator for up to 5 days or freeze it for up to 3 months.