Coconut-Cashew Salmon

Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup sweet potato cooking liquid (1 cup for 4 servings), then drain and return sweet potatoes to pot.

Add sour cream; mash until smooth and creamy, adding splashes of reserved sweet potato cooking liquid as needed.

Keep covered off heat until ready to serve.

While sweet potatoes cook, toss green beans on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, spread green beans out across entire sheet.)

Pat tilapia* dry with paper towels; season with salt and pepper. Lightly oil empty side of baking sheet and add tilapia. (For 4, place tilapia on a second lightly oiled baking sheet; roast green beans on top rack and tilapia on middle rack.)

Roast on top rack until green beans are tender and tilapia is cooked through, 12-15 minutes.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4) and a drizzle of olive oil in a medium pan over medium-high heat. Add panko, cashews, coconut, and a pinch of salt. Cook, stirring frequently, until deep golden, 2-3 minutes. (TIP: If breadcrumb mixture is darkening too quickly, remove from heat and continue stirring.)

Turn off heat; transfer breadcrumb mixture to a small bowl.

Meanwhile, in a medium pan, heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of olive oil over medium-high heat. Add panko, cashews, coconut, and a pinch of salt. Cook, stirring frequently, until deep golden, 2-3 minutes. TIP: If panko mixture is darkening too quickly, remove from heat and continue stirring.

Transfer panko mixture to a second small bowl.

Divide sweet potato mash, green beans, and tilapia between plates. Drizzle fish and green beans with citrus-garlic sauce. Sprinkle coconut-cashew topping on fish and serve.