Ingredients
- 2-1/2 lbs ground pork
- 3/4 lb ham, finely ground in a food processor
- 1 cup bread crumbs
- 3 eggs, slightly beaten
- 3/4 cup minced onions
- 2 tsp minced garlic
- 2 tsp salt
- 1-1/2 tsp black pepper
- 1 Tbsp Dijon mustard
- 1 Tbsp orange zest
- 2 tsp chopped sage
- 2 lbs sweet potatoes, peeled and cut into 1” pieces
- 1/4 cup heavy cream
- 2 Tbsp butter
- Pinch of cayenne
Preparation
Step 1
Preheat oven to 350°F. Coat a 12-cup muffin pan with cooking spray, or use a nonstick muffin pan.
Using your hands, mix together the ground pork, ham, breadcrumbs, eggs, onions, garlic, 1 tsp salt, 1 tsp black pepper, Dijon mustard, orange zest, and sage in a medium-size bowl, being careful not to over mix. Divide the mixture and roll into 12 balls, and place 1 ball in each muffin cup. Press the meat mixture into the muffin cups, leaving a slightly rounded top. Bake for about 45 minutes, or until internal temperature reaches 165°F.
While the meatloaves are baking, prepare the sweet potato topping. Place the sweet potatoes in a medium-size saucepan, cover with water, and bring to a high simmer until the potatoes are tender, about 10–15 minutes. Drain the potatoes and place them in the bowl of an electric mixer. Add the heavy cream, butter, 1 tsp salt, 1/2 tsp black pepper, and the pinch of cayenne. Whip the potatoes with a wire whip attachment until smooth, and then place the mixture into a pastry bag with no tip.
Remove the cooked ham loaves from the muffin pan and place them on a serving platter. Pipe the sweet potato topping onto of each of the loaves in an upward spiral. Serve immediately.
This recipe is prepared using the KitchenAid 13 Cup 3-in-1 Wide Mouth Food Processor with Accessories