Crispy-Skinned Chicken and Biscuits

Meanwhile, peel, then cut sweet potatoes into 1-inch pieces. Add sweet potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.

Meanwhile, thinly slice green onions. Stir together mayo, sour cream, green onions, cheese, baking powder, 2 tbsp water, 1 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) in a large bowl. Add flour, then stir until just combined. Using your hands, form dough into a loose ball. Flatten dough, pressing into a 1-inch-thick disc. (NOTE: For 4 ppl, halve dough and make 2 discs.)

Cut biscuit dough disc into 8 equal wedges. (NOTE: You will have 16 wedges for 4 ppl.) Transfer biscuits to another parchment-lined baking sheet. Bake in the middle of the oven until puffed up and golden on the bottom, 12-15 min.

Meanwhile, trim green beans. Core, then cut pepper into 1/4-inch slices. Heat a large non-stick pan over medium-high heat. When hot, add green beans, peppers and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1/2 tbsp oil (dbl for 4 ppl). Cook, stirring often, until veggies are coated, 1 min. Season with salt and pepper. Transfer veggies to a plate, then cover with foil to keep warm.