• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve sweet potato lengthwise. Drain and roughly chop pickle. Quarter lemon.

• In oven-ready tray, toss sweet potato with a drizzle of olive oil, salt, and pepper. (For 4 servings, divide evenly between two trays, using a drizzle of olive oil for each tray.) Bake on top rack (be sure your oven has preheated!) until tender, 25-30 minutes. (For 4, bake two trays side by side on top rack.) • Transfer sweet potato to a plate (keep tray handy for the next step!). Spread each sweet potato half with ¼ TBSP butter. TIP: Taste and season your sweet potato with more salt and pepper before serving!

• While sweet potato bakes, pat tilapia* dry with paper towels. Lightly drizzle each side with olive oil; season all over with garlic powder, salt, and pepper. • Once sweet potato is done, carefully transfer seasoned tilapia to same tray (divide tilapia between two trays for 4 servings). Bake on top rack until cooked through, 10-12 minutes. (For 4, bake two trays side by side on top rack.)

• While tilapia bakes, in a medium bowl, combine coleslaw mix, pickle, half the mayonnaise, juice from two lemon wedges (four wedges for 4 servings), salt, and pepper.

• Halve and toast buns. • Squeeze juice from one lemon wedge (two wedges for 4 servings) over tilapia. • Spread remaining mayonnaise onto cut sides of toasted buns. Fill buns with slaw (we used about ¼ cup for each sandwich) and tilapia; close to form sandwiches. TIP: Use a spatula to break each fillet in half before adding to your sandwich.

• Divide sandwiches, sweet potato, and any remaining slaw between plates. Serve with any remaining lemon wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***