Miso Pork on a Sweet Potato

• 1 small sweet potato (about 6 ounces)
• 2 teaspoons extra-virgin olive oil
• 3 ounces lean ground pork
• 4 or 5 stalks (6 ounces) broccolini (or substitute broccoli rabe), cut into 3/4-inch pieces
• 1 tablespoon white miso
• 2 tablespoons water, plus more as needed
• 1 scallion, white and green parts, thinly sliced on the diagonal
• Asian-style hot sauce, such as Sriracha sauce, for drizzling (optional)

1. Preheat the oven to 425F.
2. Use a fork or sharp knife to prick the sweet potato in several places.
3. Place on a piece of aluminum foil and bake until the sweet potato is tender and can be easily squeezed, 40 to 60 minutes.
4. (Alternatively, to speed up the process, the pricked sweet potato can be microwaved on High for 1 minute, then carefully transferred to the oven on a piece of foil.
5. Bake until the potato is tender, 25 to 35 minutes.)
6. Meanwhile, pour the oil into a medium skillet over medium-high heat.
7. Add the pork and stir-fry until no traces of pink remain and the pork starts to exude juices, about 5 minutes, breaking up any large clumps as you cook.
8. Add the broccolini and stir-fry until the vegetables are barely tender and retain some crunch, 3 to 4 minutes.
9. Add the miso and water; cook, stirring, for 1 minute or so, until a sauce forms.
10. If the mixture seems dry, add up to a few more tablespoons of water, stirring to combine.
11. When the sweet potato has finished baking, place it on a serving plate.
12. Use a knife to slash open the sweet potato, then spoon the miso-pork mixture on top.
13. Sprinkle with the scallion, drizzle with a little Sriracha, and eat while its hot.

sweet potato, extravirgin olive oil, lean ground pork, stalks, white miso, water, scallion, asianstyle

Taken from www.epicurious.com/recipes/food/views/miso-pork-on-a-sweet-potato-382509 (may not work)