Twice-Baked Sweet Potatoes with Pork Chops

Photo: Alexandra Grablewski; Styling: Gerri Williams

Yield:

Serves 4

Nutritional Information

Calories 295
Fat 7 g
Satfat 1 g
Protein 28 g
Carbohydrate 30 g
Fiber 4 g
Cholesterol 62 mg
Sodium 354 mg

Ingredients

4 medium sweet potatoes
1 tablespoon pure maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon hot paprika
1/8 teaspoon salt
1/4 teaspoon pepper
4 teaspoons chopped peanuts
Cooking spray
4 4-oz. boneless pork loin chops
Salt and pepper, to taste
1 tablespoon canola oil
1 teaspoon chopped fresh rosemary

Preparation

Preheat oven to 375ºF. Prick sweet potatoes with a fork; place on a sheet of foil in oven. Bake until tender, about 45 minutes. Let cool; cut a slice lengthwise along each potato, scoop out insides and place in a mixing bowl. Stir in maple syrup, cinnamon, paprika, 1/8 tsp. salt and 1/4 tsp. pepper. Return mixture to potato shells; top each with 1 teaspoon chopped peanuts. Mist a 9-by-13-inch baking pan with cooking spray. Bake potatoes in pan, uncovered, for 25 minutes. Sprinkle pork chops with salt and pepper to taste. Warm canola oil in skillet over medium heat; sauté chops until cooked through, about 4 1/2 minutes per side. Sprinkle with chopped fresh rosemary. Serve with potatoes.

Note:

October 2011