MARINATED SWEET POTATO RECIPES

Steps:

• Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-23 minutes or just until tender. Drain; cool slightly and peel. , Meanwhile, in a jar with a tight-fitting lid, combine the next 9 ingredients; shake well. , Cut potatoes in half lengthwise. In a large bowl, slice potato halves into 1/4-in. slices. Add the onion and green pepper. Shake dressing; drizzle over potato mixture and gently toss to coat. Cover and refrigerate for at least 3 hours. Discard bay leaves.

Steps:

• In a medium bowl combine root beer, vinegar, soy sauce and crushed pepper, if desired. Place the pork in a resealable plastic bag set in a shallow dish. Pour half of the root beer mixture over the pork. Seal bag and turn to coat. Refrigerate 8 hours or overnight, turning occasionally. Refrigerate remaining root beer mixture until needed.
• Preheat oven to 425 degrees F. Place the potatoes on a foil-lined baking sheet, drizzle with the oil and toss to coat well. Arrange potatoes in a single layer, pushing potatoes to the sides slightly to make room for the pork tenderloin.
• Remove the pork from the marinade, discarding marinade. Pat pork dry with paper towels. Lightly coat a very large nonstick skillet with cooking spray. Cook pork over medium-high heat 3 minutes, turn and cook 3 minutes or until sides are browned. Place pork in center of potatoes on prepared baking sheet. Bake 20 minutes or until sweet potatoes are tender and pork is slightly pink in center (155 degrees F), stirring sweet potatoes once halfway through roasting time.
• Meanwhile, add the remaining root beer mixture to the skillet and bring to a boil over medium-high heat, stirring to release any browned bits. Boil 2 to 3 minutes or until reduced to about 2 tablespoons liquid, stirring frequently. Pour into a small bowl and set aside.
• Place the pork on a cutting board and let stand 5 minutes before slicing. Sprinkle the salt evenly over the potatoes and toss to combine. Cover with foil to keep warm while pork stands. To serve, drizzle the sauce evenly over the pork slices.