Asian Pork and Sweet Potato Hash

Asian Pork and Sweet Potato Hash

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From: Diabetic Living Magazine

Chunks of sweet potato and sweet red pepper simmer with pork and Asian seasonings for a tasty, budget-friendly meal that's perfect for weeknights.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound sweet potatoes, cut into ½-inch cubes
  • ¼ cup water
  • 1 (1¼ pound) 1¼ to 1½ pounds pork tenderloin, trimmed of fat and cut into 1-inch slices
  • 2 tablespoons reduced-sodium soy sauce
  • ¼ teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 2 red sweet peppers, coarsely chopped (1½ cups)
  • ½ cup chopped onion
  • 2 cloves garlic, peeled and thinly sliced
  • 2 tablespoons honey
  • ¼ cup sliced green onions (2)


  • Prep

  • Ready In

  1. Place sweet potatoes in a medium microwave-safe bowl with 1 Tablespoon water; cover with vented plastic wrap. Microwave on 100% power (high) for 8 minutes, stirring once. Carefully remove plastic wrap; set aside.
  2. Meanwhile, to butterfly pork slices, cut three-quarters through the side of each; open and flatten slightly. Brush with 1 tablespoon of the soy sauce; sprinkle with black pepper.
  3. In a very large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add red peppers and onion; cook until just tender, about 4 minutes. Stir in garlic and cook 30 seconds more. Remove from skillet and set aside. Add pork to the skillet. Cook for 4 to 6 minutes or until browned and slightly pink in centers (145°F), turning once. Remove pork; cover to keep warm.
  4. Add remaining 1 tablespoon oil to skillet. Add partially cooked sweet potatoes to the skillet. Cook for 5 minutes or until potatoes are tender and well-browned, stirring occasionally. Add red pepper mixture; heat through. Spoon hash onto plates; top with pork.
  5. For sauce, whisk together remaining 3 tablespoons water, honey, and the remaining 1 tablespoon soy sauce. Remove skillet from heat; add sauce mixture and heat until boiling. Drizzle sauce over pork. Top with green onions.

Nutrition information

  • Serving size: 2 pork slices plus ¾ cup hash
  • Per serving: 352 calories; 10 g fat(1 g sat); 4 g fiber; 33 g carbohydrates; 33 g protein; 44 mcg folate; 92 mg cholesterol; 17 g sugars; 13,509 IU vitamin A; 81 mg vitamin C; 49 mg calcium; 2 mg iron; 385 mg sodium; 912 mg potassium
  • Nutrition Bonus: Vitamin A (270% daily value), Vitamin C (135% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 1½ starch, 1 fat, 1 vegetable, ½ other carb

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