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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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.

  • 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 degrees F), turning once. Remove pork; cover to keep warm.

  • 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.

  • 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 Facts

352 calories; 9.6 g total fat; 1.4 g saturated fat; 92 mg cholesterol; 385 mg sodium. 912 mg potassium; 32.5 g carbohydrates; 4.3 g fiber; 17 g sugar; 32.5 g protein; 13509 IU vitamin a iu; 81 mg vitamin c; 44 mcg folate; 49 mg calcium; 2 mg iron; 60 mg magnesium;