Ingredients needed:
* 2 lbs. sweet potatoes, cut into thirds
* 2 tablespoons of butter
* Salt and pepper
* 2 teaspoons of smoked paprika
* 1 teaspoon of ground cumin
* 1 lb. of ground pork
* 1/4 cup of white wine
* 1 cup of chopped yellow onion
* 2 cups of frozen corn kernels, thawed
Preparation steps:
* In a pot of cold, salted water, bring the sweet potatoes to a boil over medium heat. Cook until tender, about 20 minutes; drain. When cool enough to handle, remove and discard the skin, transfer the potatoes to a bowl. Mash with the butter; season with salt and pepper.
* Preheat the oven to 350 degrees.
* In a medium oven-proof skillet, toast the paprika and cumin over medium-high heat, stirring, 1 minute. Add the pork and cook, breaking apart with a spoon, until just cooked through, 6 to 7 minutes. Stir in the wine and cook, scraping up any browned bits, for 2 minutes.
* Using a slotted spoon, transfer the pork mixture to a medium bowl and season. Discard all but 2 tablespoons of the liquid.
* In the same skillet, cook the onion over medium heat, stirring, until softened, about 3 minutes. Add the corn and cook, stirring, until crisp-tender, 1 to 2 minutes. Return the pork mixture to the skillet, mix well and season.
* Spoon and spread the sweet potatoes over the pork mixture. Bake for 15 minutes, then broil on high until the top is browned (approximately 3 to 5 minutes).
Enjoy
(serves 4)
