Sometimes you just get a crazy idea that you just have to try.
This was one of those ideas for me. It came after I was reading an old cookbook I found the Mrs. got for me a long time ago. With work being insane, and me getting home late, there really hasn't been any time for me to just cook for the two of us. And honestly I didn't have any real inspiration to cook. Recently I have been trying to make an effort to go back to doing things I love again. Work has been consuming my entire energy, focus, and time. Don't get me wrong, I really enjoy my job at the cupcakery but there are other things I love too. Just like the portions this recipe makes, there should be plenty of me to go around.
Sweet Porky Pie
- 4 long sweet potatoes, peeled and thinly sliced
- 3 russet baking potatoes, peeled and chopped
- 1 onion, diced
- 1 apple, cored and cubed
- 1 lb. left over barbequed pork**
- 1 egg
- 1/4 cup of milk
- 2T butter
- 1t paprika
- 1t salt
- 2t black pepper
- 1T brown sugar
Line the bottom and sides of a pie pan with sweet potato slices. Pour in the whipped potato mixture. Sprinkle the top with brown sugar, and arrange the remaining sweet potato slices around the top and sprinkle with salt and pepper. Bake at 375 degrees for 30-40 minutes.
**If you do not have any left over barbeque, here's what to do.
Take 1 lb. of pork chops and rub paprika, salt, pepper and brown sugar all over the sides. Line a baking dish with tin foil and place the meet in the pan. Pour 2T of apple cider vinegar and bake for one and a half hours at 280 degrees. When you bring it out of the oven cover the meet with a sheet of tin foil and let it rest for 10 minutes. Chop the meet into small pieces and add the liquid in the pan to the mix.
The Mrs. said that this meal tasted like fall, and we could not be more ready for that season here. It means football games, family coming to town, and of course plenty of food
See you next time!