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Pork & Sweet Potato Casserole

This easy casserole recipe is a nice way to switch things up and add more variety to your weekly meals and cleanup is a breeze too!

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Pork & Sweet Potato Casserole

Rating: 51

Yield: 6 servings

Calories per serving: 293

Pork & Sweet Potato Casserole

Ingredients

  • 2 large sweet potatoes (light colored variety, not orange or yams)
  • 6 (5 oz.) boneless pork loin medallions
  • 3 medium apples
  • rosemary, garlic salt, ground cinnamon, & nutmeg to taste

Directions

  1. Preheat oven to 350 degrees F.
  2. Slice sweet potatoes into 1/8 inch rounds and layer in the bottom of a 13 X 9 casserole dish.
  3. Using rosemary and garlic salt, sear pork medallions in a hot pan and distribute evenly over potatoes.
  4. Core apples, slice into 1/8 inch rounds and layer on top of pork.
  5. Sprinkle with cinnamon and nutmeg.
  6. Cover and bake at 350 F for 40 minutes or until pork is cooked through and potatoes are tender.

Nutrition Information:

293 calories, 9.5g fat, <1g saturated fat, 0mg cholesterol, 49mg sodium, 25g carbohydrates, 4g dietary fiber, 13g sugars, 27g protein

Remember that pork continues to cook after being removed from the heat, so pull your casserole out of the oven when the juice just starts to become clear, and there is still plenty of it!

https://www.allergycookie.com/pork-sweet-potato-casserole/

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Tiffany Rogers

Tiffany is the mother of a child with multiple severe food allergies, wife of a husband with food allergy sensitivities, and manages a few allergies of her own. As Founder of Allergy Cookie, her goal is to provide you with information to simplify living with multiple food allergies and celebrate life in the process. Tiffany has served as a local Chair for the FARE Walk for Food Allergy, Community Events Director and General Board Member for the Utah Food Allergy Network, and Support Group Leader for NNMG Food Allergic Families of Utah. In addition to blogging and publishing books about living with food allergies, Tiffany shares an empowering message as a public speaker at conferences supporting the newly diagnosed and others facing challenges in the kitchen. Tiffany's latest project is the newly formed Chef Free Club, a plant-based, gluten-free and allergy friendly cooking club for kids! Connect with Tiffany via Linked In!

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