creole meat loaves with trinity gravy and buttermilk sweet potatoes are feel-good favorites. I make cozy meals for myself or for my family at the end of especially long days, on nights when I feel a cold coming on, or when we are in need of a little cheering up at your house.

SERVES 4

Ingredients:

2 pounds sweet potatoes, peeled and cut into chunks

Salt

¾ to 1 cup buttermilk

1 tablespoon EVOO (extra-virgin olive oil), plus more for drizzling

1 large red or yellow onion, finely chopped

4 garlic cloves, finely chopped

2 pounds ground pork

1 tablespoon sweet paprika

2 tablespoons fresh thyme leaves, chopped

Black pepper

¼ cup grainy mustard

½ cup bread crumbs, a couple handfuls

1 egg

2 tablespoons butter

2 celery stalks, chopped

1 green bell pepper, seeded and chopped

2 tablespoons tomato paste

2 tablespoons all-purpose flour

1½ cups chicken stock

2 to 3 tablespoons hot sauce, depending on how spicy you like it

4 to 5 scallions, sliced on the bias, for garnish

Method:

Most Creole and Cajun recipes start with the “holy trinity” of onion, celery, and bell peppers. I’ve combined these flavors to make a killer Trinity Gravy. Cover the potatoes with water in a medium pot and bring to a boil, then season with salt and cook for 12 to 15 minutes until tender. When the potatoes are ready, drain and return them to the hot pot and mash with the

buttermilk to the desired consistency.

Preheat the oven to 375°F.

Heat the tablespoon of EVOO in a medium skillet over medium heat, add one quarter of the onions and half of the garlic to the skillet, and cook to soften, 5 to 6 minutes. Transfer the mixture to a bowl and cool. To the cooled onion mixture add the pork, paprika, thyme, salt and pepper to taste, mustard, bread crumbs, and egg.

Mix to combine and form four 2-inch-thick loaves. Arrange on a parchment-lined rimmed baking sheet and drizzle liberally with EVOO, then roast for 35 to 40 minutes until firm and golden.

To the same skillet add the butter and when it has melted, add the remaining onions and garlic, the celery, bell pepper, and salt and pepper to taste. Cook to soften, 5 to 6 minutes. Add the tomato paste and stir for 1 minute.

Sprinkle the flour over the mixture and stir for another minute. Stir in the stock, then the hot sauce, and cook to thicken over medium-low heat for a couple of minutes. Turn the heat to the lowest setting to keep the gravy warm.

Slice the meat loaves. Arrange the sliced loaves alongside the buttermilk potatoes and pour the trinity gravy over both. Garnish with the scallions and serve.