• Wash and dry produce (except green beans). • Peel and dice sweet potatoes into 1/2-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 with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth. Season with salt and pepper. • Keep covered off heat until ready to serve.

• While sweet potatoes cook, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave in 5-second intervals until just softened, about 15 seconds total. • Stir in honey and a pinch of salt.

• Pat pork dry with paper towels. Season lightly with salt and pepper, then rub all over with BBQ Seasoning. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat. Swap in chicken or organic chicken for pork. Cook until cooked through, 5-6 minutes per side.

• 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 green beans in a small pot with a splash of water until just tender, 5-7 minutes. • Carefully transfer green beans to a medium bowl and toss with lemon zest, 1/2 TBSP butter, a squeeze of lemon juice, and a big pinch of salt and pepper.

• Divide sweet potatoes and green beans between plates. Top sweet potatoes with pork; dollop pork with honey butter. Sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.