Sweet Potato Biscuits With Peppered Pork Loin Apple Mustard Butter And Salad Recipes

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SWEET POTATO BISCUITS



Sweet Potato Biscuits image

These old-fashioned Southern-style Sweet Potato Biscuits are flaky, fluffy and just like Grandma made them!

Provided by Blair Lonergan

Categories     Breakfast     Side Dish

Time 33m

Number Of Ingredients 6

3 cups self-rising flour ((such as White Lily brand))
2 tablespoons granulated sugar
½ cup (1 stick) salted butter, cubed and chilled
1 ½ cups cold mashed cooked sweet potatoes
¾ cup cold whole buttermilk, plus more as needed
1 tablespoon salted butter, melted

Steps:

  • Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside.
  • In a large bowl, whisk together self-rising flour and sugar.
  • Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain.
  • In a small bowl, whisk together mashed sweet potatoes and buttermilk. Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.
  • Turn out the dough onto a lightly floured surface. Gently knead 4-6 times.
  • Press dough to 1-inch thickness.
  • Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.
  • Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven.
  • Preheat oven to 450°F.
  • Bake biscuits until golden brown and cooked through, about 15-20 minutes. Brush warm biscuits with melted butter and enjoy!

Nutrition Facts : ServingSize 1 biscuit, Calories 259 kcal, Carbohydrate 36 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 27 mg, Sodium 114 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 4 g

SPICY PORK TENDERLOIN WITH APPLES AND SWEET POTATOES



Spicy Pork Tenderloin with Apples and Sweet Potatoes image

Jazz up your pork tenderloin with this spicy-sweet combo of apples, cider, sweet potatoes, and as much or as little heat as your palate requires! This easy oven dish only needs one other pot to reduce the sauce on top of the stove. It is large enough for a crowd or for leftovers later in the week. Add a green veggie or a salad, and some crusty dinner bread, and you are good to go!

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h25m

Yield 12

Number Of Ingredients 17

cooking spray
1 tablespoon ground ginger
1 tablespoon light brown sugar
1 teaspoon chipotle chili powder, or to taste
salt and ground black pepper to taste
2 (1 1/2 pound) pork tenderloins
4 apples, peeled and cut into 8 pieces each
1 large sweet potato, peeled and cut into 1 1/2-inch pieces
4 tablespoons butter, cut into small pieces
1 ½ cups apple cider
1 lime, juiced
½ teaspoon granulated garlic
½ teaspoon ground ginger
⅛ teaspoon chipotle chile powder
⅛ teaspoon garam masala
salt and ground black pepper to taste
aluminum foil

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings on all sides of the pork tenderloins, using the entire amount.
  • Place apples and sweet potatoes in the bottom of the prepared pan; dot with butter.
  • Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes and place tenderloins on top.
  • Bake in the preheated oven for 20 minutes. Ladle cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer placed in the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
  • Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
  • Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until the mixture is reduced by one half, 10 to 15 minutes.
  • Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 20.3 g, Cholesterol 59.3 mg, Fat 6.4 g, Fiber 2.5 g, Protein 18.5 g, SaturatedFat 3.3 g, Sodium 117.3 mg, Sugar 11.2 g

CHEF JOHN'S SWEET POTATO BISCUITS



Chef John's Sweet Potato Biscuits image

This would be a great way to use leftover Thanksgiving sweet potatoes, but they're even better right on that holiday table with the rest of the feast. By forming and folding dough, we develop beautifully buttery layers and avoid overmixing. These were delicious with the pomegranate spread.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Biscuits

Time 40m

Yield 8

Number Of Ingredients 11

1 large orange-fleshed sweet potato, peeled
1 teaspoon salt
1 tablespoon brown sugar
½ cup buttermilk
3 ¼ cups self-rising flour
1 ½ sticks unsalted butter, frozen
1 tablespoon melted butter
4 tablespoons butter, room temperature
1 teaspoon pomegranate molasses
1 teaspoon pomegranate juice
Fresh pomegranate seeds for garnish

Steps:

  • Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
  • Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
  • Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
  • Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
  • Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
  • Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
  • Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
  • Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 51.9 g, Cholesterol 65.4 mg, Fat 25.1 g, Fiber 3.1 g, Protein 6.7 g, SaturatedFat 15.7 g, Sodium 1036.9 mg, Sugar 5.2 g

PORK WITH APPLES AND SWEET POTATOES



Pork with Apples and Sweet Potatoes image

Here's a meal-in-one that is quick, delicious and nutritious. The tenderloin is rubbed with a few simple seasonings...and baked apples and sweet potatoes around the dinner perfectly. -Linda Lacek of Winter Park, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 8

1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon pepper
4-1/2 cups cubed peeled sweet potatoes (about 1-1/2 pounds)
4 teaspoons olive oil, divided
2 pork tenderloins (3/4 pound each)
4 large tart apples, peeled

Steps:

  • In a small bowl, combine the salt, cinnamon, cardamom and pepper. Place sweet potatoes in a large bowl. Sprinkle with 1 teaspoon spice mixture and 3 teaspoons oil; toss to coat. , Arrange potatoes in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 425° for 10 minutes., Rub the remaining oil over pork; rub with remaining spice mixture. Place over the sweet potatoes. Bake for 15 minutes. , Cut each apple into eight wedges. turn pork; arrange apples around meat. Bake 15 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 321 calories, Fat 8g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 452mg sodium, Carbohydrate 37g carbohydrate, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

ROAST PORK AND SWEET POTATOES



Roast Pork and Sweet Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
3 tablespoons packed light brown sugar
1 teaspoon dried sage
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 sweet potatoes (about 1 1/2 pounds), cut into 1/2-inch wedges
1 red onion, cut into 1/2-inch wedges
3 tablespoons extra-virgin olive oil
Pinch of cayenne pepper
1 cup low-sodium chicken broth
2 teaspoons dijon mustard
2 tablespoons chopped fresh chives

Steps:

  • Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
  • Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
  • Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
  • Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

Nutrition Facts : Calories 461 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 93 milligrams, Sodium 593 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Protein 34 grams

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