• Wash and dry produce. • Peel and dice sweet potatoes into 1⁄2-inch pieces. Cut broccoli into bite- size 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. Add sour cream and 1⁄2 TBSP butter (1 TBSP for 4 servings); mash 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 until softened, 10-15 seconds. • 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. **Swap in chicken* for pork. Cook until cooked through, 4-6 minutes per side.**

• While pork cooks, place broccoli in a large, microwave-safe bowl. Cover tightly with plastic wrap; poke a few holes in wrap. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam broccoli in a small pot with a splash of water until just tender, 2-4 minutes. • Carefully remove plastic wrap (watch out for steam!). Toss broccoli with lemon zest, 1⁄2 TBSP butter (1 TBSP for 4 servings), a squeeze of lemon juice, and a big pinch of salt and pepper until coated.

• Divide mashed sweet potatoes and broccoli between plates. Top mashed sweet potatoes with pork. Dollop pork with honey butter and sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***