• Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.


• Peel and medium-dice the sweet potatoes.


• Add the ginger and sweet potatoes to the pot of boiling water and boil, 14 to 16 min., until very tender.


• Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.


• Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.

• Meanwhile, thinly slice the scallion crosswise, separating the white bottom and green top.


• Halve the zucchini lengthwise; cut crosswise into ½ inch pieces on an angle.


• On a lined sheet pan, toss the zucchini with the white bottom of the scallion, ½ the mango chutney, a drizzle of oil, ⅓ of the spices and S&P.


• Roast, flipping halfway, 7 to 9 min., until browned and tender.

• Meanwhile, pat the pork dry and drizzle with oil; season with the remaining spices and S&P.


• In a medium pan, heat a drizzle of oil on medium-high.


• Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through.


• Add the remaining mango chutney and 2 tbsp water (double for 4 portions).


• Cook, spooning the sauce over the pork, 1 to 2 min., until coated.

• Divide the mash between your plates.


• Top with the zucchini and pork (slice beforehand if desired).


• Garnish with the green top of the scallion. Bon appétit!

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