• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Trim and quarter sweet potato lengthwise; cut into 1/2-inch-thick pieces. Peel and mince or grate ginger. Trim green beans if necessary. Trim and cut scallions into 1-inch pieces. • In a large bowl, soak panko with 2 TBSP water (4 TBSP for 4); let stand until absorbed (you’ll use in the next step).

• Toss sweet potato, ginger, and sesame seeds on one side of prepared sheet with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, spread out across entire sheet.) Roast on top rack for 5 minutes (you’ll add more to the sheet then). • Meanwhile, to bowl with panko mixture, add pork*, garlic powder, onion powder, salt (we used 3/4 tsp; 11/4 tsp for 4), and pepper and gently mix to combine. • Form into 6 evenly sized meatballs (12 meatballs for 4).

• Once sweet potato has roasted 5 minutes, remove sheet from oven. Place meatballs on opposite side of sheet. (For 4 servings, add meatballs to a second sheet.) • Carefully add green beans and scallions to sweet potato; toss to combine. • Return to top rack and roast until meatballs are cooked through, 11 minutes. (For 4, roast meatballs on middle rack and veggies on top rack, swapping positions halfway through.)

• Meanwhile, in a small bowl, mix sweet soy glaze and hoisin until combined.

• Once veggies and meatballs have cooked 11 minutes, remove sheet from oven. (For 4 servings, leave veggies roasting on middle rack.) • Carefully brush meatballs with hoisin glaze. Return to top rack until glaze is tacky and veggies are tender, 3-5 minutes more.

• Divide gingery sweet potato and green bean jumble between shallow bowls; top with hoisin-glazed meatballs. Serve. Ground Pork is fully cooked when internal temperature reaches 160°.