• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut sweet potatoes into 1/2-inch-thick wedges. Thinly slice cucumber on a diagonal. Trim and thinly slice scallions, separating whites from greens; mince whites. Peel and mince ginger.

• Toss sweet potatoes on a foil-lined baking sheet with a drizzle of oil, half the soy sauce (you’ll use the rest in Step 4), and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, in a large bowl, combine mayonnaise, sour cream, honey, half the ponzu, and Sriracha to taste. Set sauce aside. • In a medium bowl, combine cucumber, remaining ponzu, 1/4 tsp sugar (1/2 tsp for 4 servings), and a pinch of salt and pepper.

• In a second large bowl, combine pork*, panko, scallion whites, ginger, remaining soy sauce, salt (we used 3/4 tsp; 11/2 tsp for 4 servings), and pepper. • Form into 8 1-inch meatballs (16 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking. Swap in beef for pork.

• Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to make 1/2-inch-thick patties. (TIP: Depending on the size of your pan, you may need to cook in batches.) Cook until browned and cooked through, 2-3 minutes per side. • Carefully add patties to bowl with sauce; toss to coat.

• Halve baguettes lengthwise, stopping before you get all the way through. Toast until golden. • Divide toasted baguettes and sweet potato wedges between plates. Fill baguettes with patties; top with as much sauce and cucumber as you like. Sprinkle with scallion greens and close sandwiches. Serve with any remaining cucumber on the side and any remaining sauce for dipping. Ground Beef is fully cooked when internal temperature reaches 160°.