Using a butter knife, place 3-4 curls of Earth Balance Soy Garden natural buttery spread in large square ridge-bottomed skillet. Melt on low heat. Place 1 lb. ground pork, 1 tsp salt, 1 tsp marjoram leaf, 1 tsp rosemary leaf powder, 1 tsp Ceylon cinnamon, 1/2 tsp orange peel, and 2-3 splashes golden rum in skillet. Spread out and mix so that meat absorbs all butter and spices in pan, then raise heat to 4 (medium) and brown, stirring regularly. When only a little pink is showing raise heat to 6 (high medium high) and cook for 2-4 minutes, stirring about often. Drop heat back to 4 and add one 15.5 oz can white hominy,one 29 oz can cut sweet potatoes (both with liquid), and 2 tsp garlic salt. Stir together, cutting up sweet potatoes with spoon.
Stir occasionally until sweet poatoes turn to a nice mush, continuing to cook until all excess liquid is gone. Turn heat down to 3 and cook 10-15 minutes longer before serving.
This was so good, and I was so hungry, that I was more than half way finished before I remembered to take a picture, thus the scant contents of this plate.