Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Halve sweet potato lengthwise. Drain and roughly chop pickle. Quarter lemon.

In one 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. 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.

When sweet potato has 15 minutes left, carefully transfer seasoned tilapia to remaining tray (divide tilapia between two remaining trays for 4 servings). Bake on top rack (side by side with sweet potato) until cooked through, 10-12 minutes. (For 4, transfer trays with sweet potato to middle rack and bake tilapia 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.