Published February 22. 2021 2:02PM By
I was so thrilled with the roasted sweet potato pie I made for last week’s column that I decided to use sweet potatoes again for a recipe I found in an almost 2-year-old magazine I was about to toss.
This time the recipe called for chicken and sweet potatoes, with the addition of peanut butter and hot chiles. I had an appointment with my primary care physician in the afternoon (after I had missed the appointment for a week ago, having found the appointment card stuck into another food magazine), so on my way to the new appointment, I picked up some Thai chiles and more cherry tomatoes. I had already thawed the chicken thighs.