A sweet potato, baked and cooled, is deprived of its skin in two pieces like cracking open an egg. It is pushed through a potato ricer into a pot with butter and orange juice and with a little brown sugar.
Meanwhile, in a skillet on another burner ...
The vegetables are tossed as a stir-fry except in one of those little skillets that makes flipping natural instead of a wok, one type at a time, from broccoli which fries longest to radish slices and chopped scallion both added off the heat and tossed.
Both plated piles are drizzled with sweet aged balsamic.
Unfavorables: Messes both a pot and a pan for seconds of cooking.
Solution: Easy-clean pot and pan.
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