Preheat oven to 450°. Peel sweet potatoes, and cut into 1/2-inch-thick wedges; toss with oil, allspice, red pepper, and 1/2 tsp. salt. Arrange potato wedges in a single layer on a lightly greased jelly-roll pan.
Bake at 450° on an oven rack one-third up from bottom of oven 10 minutes; turn potatoes, and bake 10 to 15 minutes or until crisp-tender. Remove from oven,and let cool.
Preheat grill to 350° to 400° (medium-high). Sprinkle pork with 1/2 tsp. Black pepper and remaining 1 tsp. salt. Grill pork, covered with grill lid, 6 to 8 minutes on all sides or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove pork from grill, and let stand 10 minutes. Cut diagonally into 1/2-inch-thick slices.
Toss together greens and next 4 ingredients in a large bowl; transfer to a serving platter, and top with sliced pork and sweet potatoes. Serve with Raspberry Salad Dressing.
Note: For testing purposes only, we used Sunkist Almond Accents Honey Roasted Flavored Sliced Almonds.
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I have not tried the salad recipe, but used the roasted sweet potatoes as a side dish and loved it. A great alternative to sweet potatoes slathered in butter which is my usual approach to this favorite vegetable.
I loved this recipe! Here are a few changes you can make to add an extra kick:
*pork chops work as easily a tenderloin; season with same seasonings as sweet potatoes( i.e. cinnamon, paprika, etc.)
*grill sweet potatoes on Foreman for about 10 minutes, then add pork for about 6 min. longer (or until grilled thoroughly; thinner filets grill quicker)
*bleu cheese and pecans easily replace the feta and almonds
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