1.5 pounds sweet potatoes, cut into chunks
1/2 cup sour cream
1/4 cup milk
1 cup shredded cheddar cheese
1.5 lbs. ground pork
3/4 chopped sweet red pepper
1/2 cup onion, chopped
2 gloves garlic, minced
1.5 cups frozen corn
1 cup water
14.5 oz. diced tomatoes
1/2 cup hot and spicy BBQ sauce
1/2 cup coarsely chopped dill pickles
1/4 cup yellow mustard
1 tsp. dried oregano

1 5 pounds sweet potatoes, cut into chunks 1/2 cup sour cream 1/4 cup milk 1 cup shredded cheddar cheese 1 5 lbs. ground pork 3/4 chopped sweet red pepper 1/2 cup onion, chopped 2 gloves garlic, minced 1 5 cups frozen corn 1 cup water 14 5 oz. diced tomatoes 1/2 cup hot and spicy BBQ sauce 1/2 cup coarsely chopped dill pickles 1/4 cup yellow mustard 1 tsp dried oregano

1. Preheat oven to 350. Cook potatoes with enough water to cover for 15 to 20 minutes until tender. Drain, mash/ Gradually add sour cream, milk and 1/2 tsp. salt, mashing or beating until mixture is light and fluffy. Stir in 1/2 cup of cheese.

2. Cook pork, sweet pepper, onion and garlic over medium heat until brown. Drain off fat. Stir in corn, water, tomato sauce, BBQ sauce, pickles, mustard and oregano. Bring to a boil, reduce heat. Simmer, uncovered, 5 minutes to blend flavors. Stir in remaining 1/2 cup cheese.

3. Spoon pork mixture into 2 qt. baking dish. Spoon mashed sweet potatos over pork mixture. Sprinkle with additional cheese.

4. Bake 20 minutes or until heated through and cheese melts.