Pork Chili Loaded Sweet Potatoes

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Step 1

Wash and dry produce. Using a fork, prick sweet potatoes all over. Peel and finely chop garlic. Trim and thinly slice scallions, separating whites from greens.

Step 2

In a small bowl, combine sour cream and 1/4 t tsp Southwest spice blend, you'll use the rest later. Add water 1tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.

Step 3

Wrap each sweet potato in damp paper towels and place on a microwave safe plate. Microwave, flipping halfway through, until tender and easily pierced for the fork, about 5 minutes. Carefully remove from microwave and let cool slightly.

Step 4

While sweet potatoes, cook, heat a drizzle of oil in a large pan over medium high heat. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until brown and cooked through, 4 to 6 minutes. Add garlic, scallion whites, and remaining Southwest spice blend. Cook, stirring, until fragrant, 30 seconds.

Step 5

Stir tomato paste, stock concentrate, and one third cup water into pan with pork mixture. Cook, stirring, until thickened, 1 to 2 minutes. Season with salt and pepper.

Step 6

Have sweet potatoes. Lengthwise. Fluff insides with a fork. Top each half with 1/2 TBSP butter and sprinkle with salt. Divide sweet potatoes between plates, evenly. Top with pork, chili and cheese. Drizzle with cream, and if you've got some on hand hot sauce, if desired. Sprinkle with scallion greens.