Carribean Style Carnitas with Sweet Potato Cream and Vegetables
- 1 pound of lean meat (4 ounces per person)
- 4 sweet potatoes
- 4 cups of mixed vegetables
- 1/2 cup of skimmed milk (or substitutes such as almond or coconut milk)
- 1 teaspoon of butter or extra virgin olive oil
- 1 garlic clove
- salt and pepper to taste
In a saucepan, cook the meat with salt, pepper and garlic until browned.
Preheat an oven to 350. Season the mixed vegetables with olive oil and salt and pepper and roast them in an oven safe dish for 15-20 minutes.
For the sweet potato cream, peel and boil the potatoes and then let cool. Add the milk and butter and puree in a food processor or by hand.
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