Peel and cut sweet potatoes into cubes… I like to peel until the bright orange is exposed.
Place sweet potatoes in microwave safe container with a little water and microwave on high for 6 minutes or until soft.
The microwave helps retain nutrients here is a short explanation
Add 1 – 2 tablespoons of butter, brown sugar and 1 tablespoon or to your liking of pureed chipotle in adobo sauce
Puree with an emulsion blender until smooth
Place pork cutlets on between two pieces of parchement paper
Gently pound from the middle of the pork out in short gentle stokes
until flattened uniformily
Measure out 1 cup of ruby port, 2 tablespoons of chipotle in adobo sauceand two tablespoons of raspberry preserves and mix until blended
Mix on parchement paper, flour, thyme, salt and pepper
dredge each side of pork in flour mixture
Heat oil and butter in a frying pan
place pork and cook 3 minutes per side
remove onto a plate
raise heat and pour port mixture into pan off the heat to help prevent splattering and fire. Place back onto stove top and cook down until the back of a spoon holds the sauce. Replace pork to warm up and then plate
The tang of the port with heat of the chipotle compliement each other really well. Enjoy