When I found this recipe for Slow Cooker Pork and Sweet Potatoes I knew I had to make it because I saw that it contained cinnamon. My Italian grandma, Lois, used to add cinnamon to her lasagna and I swear it made the dish that much more amazing. Ever since I was young I’ve been adding cinnamon to my savory dishes, but it’s rare that I see recipes that do the same. The recipe below is a different spin on meat and potatoes, and it’s a healthier one that I promise you and any picky relatives or loved ones will enjoy every bite.
- 1½ pound pork tenderloin, cut into ¾-inch thick pieces (excess fat removed)
- 3 cups raw, sliced sweet potatoes **
- 1/2 cup chopped onion **
- 1/2 cup chopped green bell pepper
- 1 can (14.5 ounce size) diced tomatoes
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1 teaspoon dried parsley
- 1/8 teaspoon black pepper
- Parsley for garnish (optional)
- Spray crockery with cooking spray. Combine pork, sweet potatoes, onion, and green bell pepper.
- Combine tomatoes with brown sugar, cinnamon, parsley, and black pepper; pour over pork mixture. Cover and cook on LOW setting for 8 to 10 hours. Stir to mix before serving.
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|Nick couldn’t wait to get his hands on this when he came home from work. And he wasn’t angry when he had it for leftovers for about 2 days afterwards 🙂
Nutrition Highlights: One full serving has only slightly more than 4 grams of fat (probably because there was no extra fat added to the recipe, only the pork), less than 100 mg sodium (notice, there was no salt added in this recipe. The 75 mg/serving is from the canned tomatoes) and a good source of fiber (thanks mainly to the sweet potatoes), and vitamin A, and an excellent source of vitamin C.