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Instructions |
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Slice scallion, separating whites and greens.
Mince garlic.
Prick sweet potatoes with fork. Place in
microwave and cook for 6-10 minutes until fork
tender. Halve sweet potatoes and fluff inside
with a fork and butter.
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In a small bowl, combine sour cream, Southwest
spices and 1tsp water until it reaches consistency
to drizzle. Season with salt and pepper and set
aside.
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Heat drizzle of oil in large pan over medium
high heat. Add pork, season with salt and
pepper until browned. Add garlic, scallion
white and part of greens and remaining
Southwest spices. Add tomato paste, stock
concentrate and 1/2c of water. Cook until
thickened. Add adobo to taste.
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Top sweet potatoes with meat, then cheese. Place
in oven until cheese browns. Then add cream and
top with scallion greens.
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Originally Submitted
1/24/2020
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