Sweet Potato Hash with Chili Glazed Pork Dinner Recipe

January 31, 2011 · 0 comments

How delicious does sweet potato hash sound? As soon as I saw this recipe in Real Simple, I knew I had to make it.  Minimal ingredients, clean and low in fat, this sweet potato hash with chili glazed pork would make for my first attempt at cooking pork on my own!

Sick of chicken and fish, I decided to try my hand at the other white meat (I’ve tried this before but I usually wimp out by the time I get to the check out line with visions of Food, Inc).  The dish came out well, not amazing but then again, a true good cook admits it takes 3 attempts to get a recipe right, or modify it to your liking.  

Serves 4Hands-On Time: 25m Total Time: 25m

Ingredients

Directions

  1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with 1 teaspoon of the oil, the chili powder, and ¼ teaspoon each salt and pepper. Broil, turning occasionally and basting with the maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.
  2. Meanwhile, in a food processor fitted with the coarse grating disk, grate the sweet potatoes.
  3. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add the sweet potatoes and cook, tossing occasionally, until tender, 7 to 9 minutes more. Add the spinach and cook, tossing, until just wilted, 1 to 2 minutes more.
  4. Serve the pork and potatoes with the hot sauce, if desired.

This recipe is reprinted from RealSimple.com.  Get the nutrition facts and see the original recipe here.

Things I would do differently next time: Add a little more EVOO to the potatoes, as well as more spinach and shallots.  Cook the sweet potatoes more than it says as well.  I would also add some paprika and pepper. Maybe a few other spices as well, what would you suggest?

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