2 large sweet potatoes
1 T butter
one large leek, sliced thin, white part only
1 pound ground pork
salt and pepper to taste
1 T mustard (I have a sesame garlic mustard that I just love that is perfect for this)
pinch ground nutmeg and cinnamon
1 C grated sharp cheddar cheese
Place the sweet potatoes on a baking sheet and bake whole in a 375 oven for about 30-40 minutes or until cooked through. Once cook enough to handle cut the potatoes in half lengthwise and scoop out some of the filling, leaving a 1/4 inch shell in the potato. While the potatoes are baking make the filling.
Place the butter in a large skillet and once melted add the sliced leeks and sautee until the leeks have started to caramelize. Add the ground pork and cook until browned and cooked through. Season to taste with salt and peper, add the mustard, nutmeg and cinnamon.
Add the reserved roasted sweet potatoes to the pan and mix to combine. Mound the filling in each sweet potato shell and divide the grated cheddar amongst the four halves. Place in a 375 oven and bake until the cheese is melted.
You can make these ahead and do the final baking to melt the cheese right before serving.
Serves 4
