Maple Mustard Chicken Legs

• Meanwhile, peel and dice sweet potatoes into ½-inch pieces. TIP: For speedier spud prep, skip the peeling. • Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Drain and return sweet potatoes to pot. Mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), and a pinch of nutmeg until smooth. Season generously with salt and pepper. • Keep covered off heat until ready to serve.

• While sweet potatoes cook, in a small microwave-safe bowl, combine maple syrup and mustard. Season with salt and pepper. • Microwave until slightly thickened, 30 seconds. Set aside.

• Once chicken has roasted 20 minutes, remove baking sheet from oven. • Add green beans to empty side; using tongs, toss with a drizzle of olive oil. Season with salt and pepper. (For 4 servings, leave chicken roasting and add green beans to a second baking sheet; roast on middle rack.) • Return to oven until chicken is cooked through and green beans are tender and slightly crisp, 10 minutes.

• Meanwhile, roughly chop pecans. • When green beans and chicken are done, remove sheet from oven. Transfer chicken to a plate, then sprinkle pecans over green beans. • Return to oven until nuts are toasted, 1-2 minutes.