• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Peel and dice sweet potatoes into 1/2-inch pieces.

• Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. • Drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.

• Meanwhile, in a small bowl, combine panko, cheddar, half the Fry Seasoning, a drizzle of olive oil, salt, and pepper. • Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper.

• Place chicken on one side of a baking sheet; brush tops with half the sour cream (you’ll use the rest in the next step). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). • Toss green beans on empty side with a drizzle of olive oil, salt, and pepper. • Roast on top rack until chicken is cooked through and green beans are browned and tender, 9-12 minutes.

• Meanwhile, mash sweet potatoes with 2 TBSP butter (4 TBSP for 4 servings), remaining sour cream, and a big pinch of salt. Keep covered until ready to serve. TIP: If you like your sweet potatoes extra-sweet, add a pinch of brown sugar or a drizzle of honey while mashing.

• Divide sweet potatoes, green beans, and chicken between plates. Serve.