- Cook Time
- Prep Time
- 2 pounds sweet potatoes, cut into thirds
- 2 tablespoons butter
- Salt and pepper
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 pound ground pork
- 1/4 cup white wine
- 1 cup chopped yellow onion
- 2 cups frozen corn kernels, thawed
In a pot of cold, salted water, bring the sweet potatoes to a boil over medium-high 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 tbsp. 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, 3 to 5 minutes.