Spicy Maple Chicken with Mashed Sweet Potatoes and Green Beans

This is another Hello Fresh dinner that's a family favorite.

2 sweet potatoes
2 Tbsp Maple Syrup (the real stuff)

1/2 tsp red pepper flakes

2 Tbsp sour cream

1/2 cup Panko breadcrumbs

1 Tbsp fry seasoning (I use McCormick Rotisserie Chicken seasoning)

2 chicken cutlets (6 oz each)

1/2 lb fresh green beans

Preheat oven to 425 degrees.

Wash and dry all produce.

Peel and dice sweet potatoes into 1/2" pieces.  

Pour maple syrup into a small bowl.  Stir in a pinch of salt and the red pepper flakes.  Set aside.  

Place sweet potatoes in a medium pot with enough salted water to cover by 2".  Bring to a boil and cook until tender (about 15 - 20 minutes).  Drain and return sweet potatoes to pot.  Mash off heat with half the sour cream, 1 Tbsp butter, salt and pepper.  I like to add a tsp of sugar too.  Cover to keep warm.  

Line a baking sheet with foil and spray with cooking spray.  Melt 1 Tbsp of butter in a microwave safe bowl.  Add 1 Tbsp olive oil, the fry seasoning, and a big pinch of salt.  Pour the Panko onto a dinner plate and stir in the contents of the bowl and mix well. 

Pat chicken dry with paper towel and season all over with salt and pepper.  Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).  Roast on the middle rack for 8 minutes.  

While the chicken roasts, toss the green beans in a medium bowl with a drizzle of olive oil, salt and pepper.  When the chicken has roasted 8 minutes, remove the sheet pan from the oven and carefully add green beans to empty side.  Return to the oven and roast until chicken is cooked through, 12 - 15 minutes more.

Divide sweet potatoes, chicken and green beans between plates.  Drizzle chicken with spicy maple syrup and more red pepper flakes, if desired.