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Italian Pork with Mashed Sweet Potatoes

  • 20 m
  • 4 h 20 m
Diabetic Living Magazine
“This simple Italian-inspired recipe combines pork shoulder with aromatic fennel. As the pork cooks, its juices drip down to flavor the sweet potatoes that are nestled in the bottom of the slow cooker. Serve with steamed green beans for a complete meal.”


    • 1 teaspoon fennel seeds, crushed
    • ½ teaspoon dried oregano, crushed
    • ½ teaspoon garlic powder
    • ½ teaspoon paprika
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 (1½ to 2 pound) boneless pork shoulder roast
    • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
    • 1 cup reduced-sodium chicken broth


  • 1 Combine fennel seeds, oregano, garlic powder, paprika, salt, and pepper in a small bowl. Trim fat from meat. Sprinkle the fennel seed mixture evenly over the meat; rub in with your fingers. If necessary, cut the meat to fit into a 3½- or 4-quart slow cooker (see Tip). Set aside.
  • 2 Place sweet potatoes in the cooker. Add the meat. Pour broth over mixture in the cooker.
  • 3 Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
  • 4 Remove the meat from the cooker, reserving cooking juices. Slice the meat. Using a slotted spoon, transfer the sweet potatoes to a medium bowl. Use a potato masher to mash the sweet potatoes, adding enough of the cooking juices, if necessary, to moisten. Serve the meat with the mashed sweet potatoes.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
  • Equipment: 3½- or 4-quart slow cooker
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