Recipe: Salty and Sweet Filling

Chef Paul Prudhomme's Louisian Kitchen/Paul Prudhomme

`INGREDIENTS:`
1/4 cup vegetable oil	3/4 pound ground pork	3/4 pound ground beef
1-1/2 cups finely chopped onions	1 cup finely chopped green bell peppers	1/2 cup finely chopped celery
1 tablespoon plus 1 teaspoon minced garlic	3 bay leaves	2-1/2 teaspoons salt
2 teaspoons dried thyme leaves	1-1/2 teaspoons dry mustard	1 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon ground cumin	1/2 teaspoon black pepper	1 cup basic chicken stock, or water
4 tablespoons unsalted butter	candied sweet potatoes, in their juice

`1`	In a large skillet heat the oil over high heat; add the pork and cook until no pink color remains, stirring constantly. Stir in the beef and continue cooking until no pink color remains. Add the onions, bell peppers, clery, garlic and seasonings. Cook 5 minutes, stirring constantly and breaking up any meat chunks. Add the stock and butter. Then cover, lower the heat to maintain a rapid simmer, and cook 5 minutes. Remove cover and cook 10 minutes, stirring often and scraping pan bottom well. Cover again and cook 10 minutes more. Then add the candied sweet potatoes with their juice, breaking them up into small bits and stirring them into the filling thoroughly. Remove from heat. Refrigerate at least 10 minutes and remove bay leaves before using.