Recipe has been scaled from original by 0.5x. Adjust cook times and pan sizes accordingly.
Pierce sweet potatoes with a fork a couple times to vent and microwave on high for about 5-10 minutes or until the sweet potato is soft throughout. Set aside to lightly cool.
Once cool enough to touch, remove the skin from the sweet potato and discard. Transfer the flesh to a small bowl and mash with the back of a fork until smooth. Season with a dash of salt, top with butter, and serve.
In a small bowl, mash butter and garlic together until creamy. Set aside.
Cube steak into 1 inch sized cubes and season with a dash of salt and pepper.
Heat skillet with oil. Once hot, add steak cubes and let cook for about 3 minutes without stirring to allow steak to sear. Once the few minutes is up, stir steak and continue cooking about 3-5 more minutes until steak is cooked to your liking.
When steak is just about done, reduce heat to low and add in garlic butter. Let melt and stir around to coat the steak. Serve.
Recipe has been scaled from original by 0.17x. Adjust cook times and pan sizes accordingly.
Add the oil to a large pot and heat to medium. Add the chicken and cook until done (all the pieces should be white all the way through and firm to the touch). Cooking time will vary depending how large you've chopped the chicken breast.
Stir the salsa, beans, and corn into the pot and continue cooking until hot, stirring occasionally.
Mix the sour cream into the pot or just use it to top each bowl when you serve.