• Preheat the oven to 425˚F.
• Wash and dry all produce.
• Cut sweet potatoes into 1/2-inch pieces.
• To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Caribbean Spice Blend, salt and pepper. Toss to coat.
  
• Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, switching baking sheet positions halfway through.)

• Meanwhile, pat chicken dry with paper towels. Season with remaining Caribbean Spice Blend, salt and pepper.
• Heat a large non-stick pan over medium.
• When the pan is hot, add 1 tbsp (2 tbsp) oil and chicken. Pan-fry chicken for 2-3 min per side, until golden. 
• Transfer chicken to a parchment-lined baking sheet. Spread jerk sauce over chicken in an even layer, then roast in the middle of the oven for 10-12 min, until cooked through.**

• Meanwhile, cut tomatoes into 1/2-inch pieces.
• Drain pineapple. Discard pineapple juice.
• Zest, then into a medium bowl, juice half the lime (use all for 4 servings). Cut any remaining lime into wedges.
• Thinly slice green onion.

• To the bowl with lime juice, add 1/4 tsp (1/2 tsp) sugar. Stir until sugar is dissolved.
• Add tomatoes, pineapple and half the green onions. Season with salt and pepper. Stir to combine.

• When sweet potatoes have finished roasting, add lime zest and remaining green onion. Toss to coat.
• Thinly slice chicken, if desired.
• Divide potatoes and chicken between plates.
• Top chicken with salsa fresca.
• Dizzle yogurt sauce over top.

If you've opted to get chicken, prep and cook in the same way the recipe instructs you to prep and cook pork, increasing roasting time to 10-12 min.**