Wash and dry all produce. Peel and dice sweet potatoes into 1-inch pieces. Zest and quarter lemon.

Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Cover, bring to a boil, and cook until tender, 15-20 minutes. Drain and return sweet potatoes to pot. Mash off heat with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth. Season with salt and pepper. Cover to keep warm.

Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. (TIP: If it melts, start over with more butter; microwave in 5 second intervals.) Stir in honey and a pinch of salt.

Pat pork dry with paper towels. Season generously with salt and pepper, then rub all over with BBQ Seasoning. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, cook in batches, if necessary.)

While pork cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer beans to a medium bowl and toss with lemon zest, juice from 1 lemon wedge (2 wedges for 4 servings), 1 TBSP butter, and a big pinch of salt and pepper.

Divide sweet potatoes and green beans between plates. Top sweet potatoes with pork and dollop with honey butter. Sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side.