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Caramelized Pork and Sweet Potatoes

Caramelized Pork and Sweet Potatoes
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 450º F. Lightly coat 2 baking pans with cooking spray. In a bowl, toss the sweet potato slices with oil.
  2. Arrange potatoes in a single layer on one baking pan. Sprinkle with half the rosemary. Place in the oven and roast until tender, about 30 minutes.
  3. Meanwhile, season each side of the meat or salmon with salt and a few grinds of pepper. Spread with mustard. Sprinkle with sugar and remaining rosemary.
  4. Arrange the meat or fish on the second baking pan. Roast, turning once, until cooked through, 20 minutes for pork or chicken, 10 minutes for salmon.
  5. Check the potatoes for tenderness; cook longer if necessary. Arrange on 4 plates and top with the meat or fish. Cover to keep warm.
  6. Place the baking pan used for the meat or fish over medium heat on the stovetop. Add the orange juice and cook until slightly thickened, about 2 minutes. Pour the juice over meat or fish. Season with salt and pepper to taste.
By April, 2004

Nutritional Information

  • Per Serving
  • Calories 397
  • Calcium 47mg
  • Carbohydrate 24g
  • Cholesterol 111mg
  • Fat 14g
  • Fiber 2g
  • Iron 3mg
  • Protein 41mg
  • Sat Fat 3g
  • Sodium 577mg
What does this mean? See Nutrition 101 .

Quick Tip

Sweet potatoes
Look for small to medium-size sweet potatoes, which are sweet and creamy. (Large ones tend to be starchier.) The skin should be firm, smooth, and even-toned.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.