Kathy Hudson, Jonestown, Texas
Recipe by Southern Living November 2008

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Recipe Summary

prep:
30 mins
bake:
25 mins
grill:
24 mins
stand:
10 mins
total:
1 hr 29 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.