Cupcakes are usually sweet — but this day, I tried something different. The recipe said I was making mini Shepard’s pie, but I think it was more of a delicious sweet potato, pork and veggie cupcake. By: Maria Kalaitzandonakes
Hot potato, hot potato
This time cooking was a little more fun, because I had a partner chef. We had to start with the most daunting task of peeling all of the sweet potatoes. And these potatoes were humongous, let me tell you.
After attempting to cut the potatoes myself, my sous chef (who just didn't know his place!) took over, saying I was chopping wrong. Grr.
This looks like a big bowl of cheese. Really, it is a big bowl of sweet potatoes. The sheer amount of potato that went into this dish was overwhelming. SO much orange.
Carrots and parsnip and many a spice. This was the first time I'd ever eaten parsnip, odd little vegetable.
This recipe called for so much chopping. By the end of the day, my hand hurt from all of it. And when I finally sat down, I realized how much of a sport cooking really is. But, proudly, I readied the pork for the next step.
We tried a mixer. We tried a spoon. Finally, we gave in. Somehow these ten digits are the best for mixin'.
This was the second bowl we had to mix. Warm, squishy potatoes, flour, butter, spices; A weird little world my hands were living in.
Meat and veggie layer on the bottom, forming the base of the cupcake dish. Mmmmm.
Ew. Our hands looked weiiiiiirrdd after squishing everything together.
Potato layer on top of the meat layer, forming a delicious crunchy top for the cupcakes.
And finally, sprinkle some cheese on the top and pop 'em in the oven.
Ready for serving :) Delicious.
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