Southwestern Sweet Potatoes

This recipe is how I learned to like sweet potatoes.  I'm not much of a sweets eater and when I was ever at a dinner with sweet potatoes, they were served as a marshmallow goo or with cinnamon and sugar.  Not my thing.  I'm a savory girl.  Maybe a bit salty too.  ha ha.  Now I love sweet potatoes, but still not sweetened! 

Only 1 picture for this recipe.  I thought about sharing the recipe after they were almost done.  

Southwestern Sweet Potatoes

Ingredients:
2 sweet potatoes
1 large pepper or equivalent in sliced multi color peppers
1/2 large sweet onion
EVOO
Seasonings of garlic powder, pepper, onion pepper

• Bake your sweet potatoes in the microwave (firm)or use leftover baked sweet potatoes 
• Slice your peppers and onions while potatoes cook.
• Cut the cooked potatoes lengthwise in half, then slice through to make half circle cuts.
• Heat pan to medium heat with the EVOO 
• Add all to heated oil, season. 
• Stir and cook to desired texture

I like my veggies and potatoes browned. This photo was while they were 5 minutes away from done for me. 

Enjoy!

💚

"Stewed" Almost To Die For Roast Pork (Slow Cooker) Recipe

Based on the super easy "To Die For Roast"... My variation is also for the slow cooker.

I love my crockpot!  There I said it...

This is based on an excellent roast recipe, link above to food.com's recipe.

"Stewed" Almost To Die For Roast Pork

Note:  I did this recipe half and half.  I did a lower carb side for me and added mushrooms.  Honey doesn't like sweet potatoes or mushrooms.

Ingredients:
3 lb pork roast
1 packet Hidden Valley the Original Ranch Salad Dressing and Seasoning Mix
1 packet Good Seasons Italian All Natural Salad Dressing and Recipe Mix
1 16 oz. bag of baby carrots
1 16 oz. package of baby bella mushrooms
1 small sweet onion, coarsely chopped
1 large sweet potato cut into chunks
5 small/med red potatoes cut into chunks
3/4 cup white wine (I used chardonnay) - this is the "stewed" part.  hee hee
1/4 cup water

Here's the easy part... put it all in your slow cooker and set to low for 7-8 hours.  

After the roast was done, I sliced it up and emptied the veggies out of the pot with a slotted spoon.  I took the juice in the slow cooker and  poured it into a small sauce pan and made my own gravy from the flavored juice.  It was sweet and tangy.  Yummy, really.

additional note:  The original "To Die For" recipe adds a gravy mix to the slow cooker in addition to the other flavor packets... but I prefer to make my own gravy.

one more note:  I make a larger roast as I will freeze the other half and then re-purpose it into bbq... It's to die for... =)

Enjoy!