There are two foods that my husband, Michael, is extremely fond of kung pao chicken and sweet potatoes. I’ve combined his love for both in this classic Chinese dish from the Sichuan province. Unlike the chicken, which is usually battered and fried, the sweet potatoes are stir-fried to bring out their sweet caramel flavor and then tossed with the sauce. Serve this warm with plain rice.
The full recipe for this dish is available in my cookbook, Veg-Table