Tuesday, October 19, 2010

Pork and Sweet Potato Casserole

Two things about this recipe I loved.... sweet potatoes and the use of the slow cooker. Not to mention this recipe fit perfectly into the criteria for this month's Royal Foodie Joust.

I cannot begin to explain how easy this meal was to prepare nor how it was very tasty ~ so tasty the table ate in silence, deafening me with how good it must have been. Being a slow cooker recipe with minimum fuss in preparation (approximately 15 minutes maximum) it is definitely a mid week wonder.


Pork and Sweet Potato Casserole
(recipe adapted from Weight Watchers Australia)

Serve: 8
Points per serve: 5

1200 grams lean pork, largely diced
1000 grams orange sweet potato, peeled and cut into large cubes
800 grams canned diced tomatoes
2 cloves garlic, crushed
1 teapsoon minced garlic
1 cup unsweetened orange juice
2 spring onions, chopped in 2 cms pieces
2 teaspoons cumin seeds
1 teaspoon tabasco sauce (optional)
1 teaspoon salt
2 teaspoons freshly ground black pepper
4 tablespoons water
2 tablespoon cornflour
3 tablespoons fresh lime juice
4 tablespoons fresh coriander, chopped

Place the pork, sweet potato, tomatoes, garlic, spring onions, cummin seeds, tabasco sauce (if using), salt and pepper in a 6 litre slow cooker. Cover and cook on low setting for 7 hours.

Mix together the water and cornflour to form a paste. Stir in the cornflour mixture and mix well. Add the lime juice and corianer and cook for a further 5 minutes. Serve with your choice of steamed vegetables.

(click here for a printable version of this recipe)

3 comments:

Pam said...

It looks and sounds hearty, filling, and delicious.

Jenn AKA The Leftover Queen said...

Looks like a fantastic dish! Thank you so much for participating and good luck!! :)

Potchari said...

hi Jo
I follow your posts on the WW boards and often pop into here for ideas for dinner (like a lot of WW do!) Thank you for the constant inspiration xx
I have this recipe in the slow cooker now, it has been intriguing me for a while!
I worked the pro points out to be 7points/ serve. A great recipe point wise for pro-points!