Peel sweet potato and cut into 2" pieces. Bring a medium pot with sweet potatoes covered by water to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/4 cup sweet potato cooking water. Drain sweet potatoes in a colander and return to pot.

While sweet potatoes cook, continue recipe.

Trim green beans, if necessary.

Coarsely chop cilantro (no need to stem).

Halve lime. Cut one half into wedges and juice the other half.

Mince garlic.

In a mixing bowl, combine cilantro, half the garlic (reserve remaining for green beans), a pinch of salt, a pinch of red pepper flakes (to taste; remaining is yours to use as you please!), 2 tsp. lime juice, and 1 Tbsp. olive oil. Set aside.

Pat tilapia dry and season all over with half the amarillo seasoning (reserve remaining for sweet potatoes) and a pinch of pepper.

Add remaining amarillo seasoning, a pinch of pepper, and honey to pot with sweet potatoes.

Mash until completely combined and smooth. If too thick, add reserved sweet potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Cover to keep warm. Set aside.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add remaining garlic, green beans, and a pinch of salt to hot pan and cook, 1 minute.

Add 1/4 cup water and a pinch of pepper. Cover and cook until tender, 6-8 minutes.

If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Remove from burner.

While green beans cook, continue recipe.

Place another large non-stick pan over medium heat and add 1 tsp. olive oil.

Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, topping tilapia with chimichurri. Squeeze lime wedges over dish to taste. Bon appétit!