1. Cut sweet potatoes in half. Oil, salt and pepper. Put face down on the pan and cook at 425°F for 35 minutes, then flip over and broil on Hi for 3 minutes.
While potatoes cook... 2. Cook ground beef. Add salt and pepper to taste. 3. Prep the corn chowder toppings. (Swapped cortija cheese for cottage cheese).
Once cooked... Grab a big bowl. Place the sweet potatoes face up, layer the ground beef and then the corn chowder. Top with fresh chives.
Turned out great. Few notes: - had a decent amount extra of flour for coating the chicken. Used 2 whole breasts, so if using that or less, reduce flour for coating - doesn’t explicitly call out where to introduce lemon juice. I added it into the sauce after the stock - used 3 Tbsp of flour for the sauce and turned out correct consistency - I think cook the lemon and orange on a higher heat - buy a small orange
