You are currently browsing the tag archive for the ‘yams’ tag.

Pork Chops with Sweet Potatoes

It’s getting to be sweet potato season, I guess. Here is another recipe that calls for sweet potatoes in a savory, not sweet, dish.

Heat 2 Tbsp. butter in a deep skillet. Brown 6 pork chops on both sides (this time I used four boneless pork chops, but loin or rib chops are fine and the amounts are easily adjusted). Season with salt and pepper.

Place about a teaspoon of ketchup on each chop. Cover and cook over low heat for 10-15 minutes.

Peel and halve 6 medium sweet potatoes (I used 3 fairly large ones and I cut them into large chunks). Remove chops from skillet; add ¾ cup water. Place potatoes in skillet. Turn to coat with liquid. Sprinkle with salt and pepper.

Pour about ½ cup ketchup over potatoes.

Top potatoes with chops.

Cover and cook over low heat for about 45 minutes or until potatoes are soft and chops are tender.

To serve, spoon sauce over potatoes and chops. Yield 6 servings.

Pork Chops with Sweet Potatoes Recipe

2 Tbsp. butter

6 pork chops

Salt and pepper to taste

½ cup ketchup

6 medium sweet potatoes

¾ cup water

Heat 2 Tbsp. butter in a deep skillet. Brown 6 pork chops on both sides. Season with salt and pepper. Place about a teaspoon of ketchup on each chop. Cover and cook over low heat for 10-15 minutes. Peel and halve 6 medium sweet potatoes. Remove chops from skillet; add ¾ cup water. Place potatoes in skillet. Turn to coat with liquid. Sprinkle with salt and pepper. Pour about ½ cup ketchup over potatoes. Top potatoes with chops. Cover and cook over low heat for about 45 minutes or until potatoes are soft and chops are tender. To serve, spoon sauce over potatoes and chops. Yield 6 servings.

I really like sweet potatoes except for canned sweet potatoes with copious amounts of sweetener added. The whole marshmallow topping thing is so unctuously sweet that . . . okay, enough of the trash talk. Here is what I like. I’ve used this recipe for many years and can’t remember where I originally got it, but just found it online at food.com. The recipe calls for fresh sweet potatoes (red yams) and very little sweetener. The pictures illustrate a smaller batch than is called for in the recipe, so use them as a guide on how to do it, but use the recipe for the amounts. I served the dish with shrimp salad, corn muffins, and pork roast that had been slowly baked in mango salsa. A couple days later I took the leftover pork and sweet potatoes, added grated cheese and refried beans and rolled it all up into tortillas for tasty burritos. Two days worth of good eats!

3 large sweet potatoes, peeled

Cut into 1” cubes (about 6 cups)

In a large resealable plastic bag, toss sweet potatoes and 2 Tbsp. olive oil.

Add 2 Tbsp. brown sugar, 1 tsp. chili powder, ½ tsp. salt, ¼ tsp. cayenne and toss to coat.

Transfer to a greased 11×7” baking dish.

Bake, uncovered, at 400 degrees for 40-45 minutes or until sweet potatoes are tender, stirring every 15 minutes. Yield 8 servings.

Spicy Sweet Potatoes Recipe

3 large sweet potatoes, peeled and cut into 1” cubes (about 6 cups)

2 Tbsp. olive oil

2 Tbsp. brown sugar

1 tsp. chili powder

½ tsp. salt

¼ tsp. cayenne

In a large resealable plastic bag, toss sweet potatoes and oil. Add remaining ingredients; toss to coat. Transfer to a greased 11×7” baking dish. Bake, uncovered, at 400 degrees for 40-45 minutes or until sweet potatoes are tender, stirring every 15 minutes. Yield 8 servings.

What kind?