Bring a large saucepan of water to the boil. Peel and sweet potato, then cut into large chunks. Cook sweet potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to pan. Add the butter and mash using a potato masher or fork until smooth. Cover with a lid to keep warm. Little cooks: Get those muscles working and help mash the sweet potato!

While the sweet potato is cooking, trim green beans. Slice zucchini into sticks. Finely chop garlic. In a medium bowl, combine 1/2 the All-American spice blend, a drizzle of olive oil and a pinch of salt. Add pork loin steaks, turning to coat. Little cooks: Help combine the ingredients for the marinade.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and zucchini, tossing, until tender, 5-6 minutes. Add garlic and mixed leaves and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork until cooked through, 3-4 minutes each side (depending on thickness). Set aside on a plate to rest. TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

Wipe out the frying pan and return to medium heat with a drizzle of olive oil. Cook remaining All-American spice blend, stirring, until fragrant, 1 minute. Stir through light cooking cream, chicken-style stock powder and pork resting juices and simmer until thickened slightly, 1-2 minutes.

Slice the seared pork. Divide the sweet potato mash, greens and pork between plates. Spoon over the creamy All-American sauce to serve. Little cooks: Work your magic and add the finishing touch by drizzling over the sauce!