Firecracker Pork Patty Subs

• Toss sweet potatoes on a foil-lined baking sheet with a drizzle of oil, half the soy sauce (you’ll use the rest in Step 4), and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, in a large bowl, combine mayonnaise, sour cream, honey, half the ponzu, and Sriracha to taste. Set sauce aside. • In a medium bowl, combine cucumber, remaining ponzu, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper.

• In a second large bowl, combine pork*, panko, scallion whites, ginger, remaining soy sauce, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. • Form into 8 1-inch meatballs (16 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking.

• Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to make ½-inch-thick patties. (TIP: Depending on the size of your pan, you may need to cook in batches.) Cook until browned and cooked through, 2-3 minutes per side. • Carefully add patties to bowl with sauce; toss to coat.