Cut sweet potato into ½" dice. Place on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into sweet potatoes.
Spread into a single layer and roast in hot oven, 15 minutes. Sweet potatoes will finish cooking in a later step.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Zest and halve lime. Quarter one half and juice remaining half.
Stem, seed, remove ribs, and mince Fresno chile.
Mince cilantro (no need to stem).
Pat tilapia dry and, on a separate cutting board, halve down the middle on the pink line. Season both sides with ¼ tsp.salt and a pinch of pepper.
In a mixing bowl, combine sweet chile sauce, 1 tsp. lime juice, and 1 tsp. lime zest.
Roast the Vegetables
Carefully, add edamame, Fresno (to taste), 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper to baking sheet. Toss, and spread into single layer.
Roast until vegetables are tender, 5-6 minutes.
While vegetables roast, cook fish.
Cook the Fish
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Place tilapia in hot pan and sear on one side until brown and crispy, 3-5 minutes.
Flip, and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Thinner pieces may finish faster; feel free to remove earlier.
Plate dish as pictured on front of card, placing sauce on fish and garnishing sweet potatoes with cilantro. Squeeze lime juice over dish. Bon appétit!