This is ridiculously fast and simple, provided you have your carnitas on hand already, or get some from a local mexican market or restaurant. In my case I had a package on hand from Trader Joe’s.
Here’s the whole process.
- Nuke or bake your sweet potato. If you nuke it, I find that about 5 minutes does the trick, perhaps 7 minutes for a big one. I use white sweet potatoes almost exclusively, as I don’t care much for the orange ones people often refer to as yams.
- Cut them in half and spread them open a bit on a cookie sheet.
- Put three pats or more of butter on each half and sprinkle liberally with cinnamon.
- Pile on your carnitas, top with more butter, and sprinkle with more cinnamon.
- Place under the broiler for a few minutes until the meat is a bit crispy.
Click to open the large versions.
Having done a few dishes with carnitas and fruit, this seemed like a natural when I thought about it, and then, inside of about ten minutes confirmed it worthy.
One variation might be to scoop out some of the flesh in order to decrease the amount of potato and starch while increasing the ratio or even quantity of protein and fat if you like. I’ll probably use even more Kerygold butter next time, too.