Sweet Potatoes layered on top of seasoned pork and kale! (Adapted from Cook Once, Eat All Week by Cassy Joy Garcia)
Prep Time20 minsCook Time30 minsTotal Time50 mins
Sweet Potato Mash
2 sweet potatoes
¼ tsp cumin
¼ tsp salt
½ lime
Filling
2 lbs boneless pork shoulder
1 bunch kale
1 6 oz can tomato paste
1 lime
1 tbsp + 1 tsp chili powder
1 tbsp + 1 tsp ground cumin
2 tsp dried oregano
½ tsp coarse sea salt
Toppings
1 small avocado
sour cream
fresh cilantro
Sweet Potato Mash (can be made-ahead!)
1Cook the sweet potatoes using your desired method (in the microwave, cook each sweet potato for 5 minutes. If not yet fork-tender, continue to microwave in 1-minute increments until done).
2Mash the sweet potatoes with the 1/4 tsp of salt, 1/4 tsp cumin, and juice from 1/2 lime.
Instant Pot Shredded Pork (can be made-ahead!)
3Cut the pork shoulder into 4-5 pieces and season with coarse sea salt (about 1/2 Tbsp).
4Add 1 Tbsp olive to Instant Pot and set to Saute. Sear the pork on each side for 2-3 minutes, working in batches.
5Once seared, add all pork back to pot, along with 1/2 cup water. Put the lid on, set the valve to "sealing", press the Manual button, and set the timer to cook for 90 minutes.
6Manually release the pressure, then shred the pork, removing the fat in the process.
Tamale Pie
7Preheat oven to 350 degrees.
8Add the pork, kale, tomato paste, lime juice, chili powder, cumin, oregano, salt in a 9x13 (3 qt) casserole dish, and stir until fully combined.
9Layer the seasoned mashed sweet potatoes on top.
10Bake for 30 minutes, or until warmed through and the sweet potatoes have slightly browned.
11Garnish the pie with sliced avocado, sour cream, and cilantro, and serve!
Ingredients
Sweet Potato Mash
2 sweet potatoes
¼ tsp cumin
¼ tsp salt
½ lime
Filling
2 lbs boneless pork shoulder
1 bunch kale
1 6 oz can tomato paste
1 lime
1 tbsp + 1 tsp chili powder
1 tbsp + 1 tsp ground cumin
2 tsp dried oregano
½ tsp coarse sea salt
Toppings
1 small avocado
sour cream
fresh cilantro
Directions
Sweet Potato Mash (can be made-ahead!)
1Cook the sweet potatoes using your desired method (in the microwave, cook each sweet potato for 5 minutes. If not yet fork-tender, continue to microwave in 1-minute increments until done).
2Mash the sweet potatoes with the 1/4 tsp of salt, 1/4 tsp cumin, and juice from 1/2 lime.
Instant Pot Shredded Pork (can be made-ahead!)
3Cut the pork shoulder into 4-5 pieces and season with coarse sea salt (about 1/2 Tbsp).
4Add 1 Tbsp olive to Instant Pot and set to Saute. Sear the pork on each side for 2-3 minutes, working in batches.
5Once seared, add all pork back to pot, along with 1/2 cup water. Put the lid on, set the valve to "sealing", press the Manual button, and set the timer to cook for 90 minutes.
6Manually release the pressure, then shred the pork, removing the fat in the process.
Tamale Pie
7Preheat oven to 350 degrees.
8Add the pork, kale, tomato paste, lime juice, chili powder, cumin, oregano, salt in a 9x13 (3 qt) casserole dish, and stir until fully combined.
9Layer the seasoned mashed sweet potatoes on top.
10Bake for 30 minutes, or until warmed through and the sweet potatoes have slightly browned.
11Garnish the pie with sliced avocado, sour cream, and cilantro, and serve!
AuthorMelissa