• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Cut sweet potatoes into ½-inch-thick wedges. Slice jalapeño crosswise into ¼-inch-thick rounds. TIP: Remove ribs and seeds for less heat.

• Toss sweet potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. TIP: For easy cleanup, line baking sheet with aluminum foil first. • Roast on top rack until lightly golden, 15 minutes (you’ll add more to the sheet in step 4).

• While sweet potatoes roast, cut top off of cream sauce to open fully; pour contents into a medium microwave-safe bowl. Using a spoon or spatula, scrape any remaining sauce from carton into bowl. • Stir in stock concentrate. Microwave until steaming, 1 minute. • Whisk in cheddar until smooth and slightly thickened. Season with salt and pepper to taste. • Microwave 30 seconds more, then stir again.

• Once sweet potatoes have roasted 15 minutes, carefully push slightly to one side and add jalapeño to empty side of same sheet. • Return to top rack until veggies are tender, 5-10 minutes more.

• Meanwhile, in a second medium bowl, mix pork* with remaining Fry Seasoning. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned and cooked through, 4-7 minutes per side. • Meanwhile, halve buns; toast until golden. Spread cut sides with 1 TBSP butter (2 TBSP for 4).

• Roughly chop roasted jalapeño. Microwave cheese sauce until warmed through, 30 seconds; whisk in 1 TBSP butter (2 TBSP for 4 servings) and chopped jalapeño to taste. • Fill buns with patties, cheese sauce, and crispy fried onions. Divide burgers between plates; serve with sweet potato wedges and any remaining cheese sauce on the side for dipping.