ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Twice-Baked Sweet Potatoes with Pork Chops

Photo: Alexandra Grablewski; Styling: Gerri Williams
Yield Serves 4

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

Nutrition Information

  • calories 295
  • fat 7 g
  • satfat 1 g
  • protein 28 g
  • carbohydrate 30 g
  • fiber 4 g
  • cholesterol 62 mg
  • sodium 354 mg

How to Make It

  1. 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.