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Wednesday, October 26, 2011

Sweet Potatoes and Pork Chop Casserole

I found this recipe in an old cookbook several months ago and had placed it in my recipe box.  I was home yesterday preparing a food spread for a photo shoot for Good Taste Magazine and was watching Paula Deen as she was preparing a casserole with pork chops and sweet potatoes.   It reminded me of this recipe.  There are foods that we relate to seasons of the year and this definitely reminds me of fall.  The photo shoot was for the Spring/Summer 2012 issue of Good Taste Magazine.  I prepared a Tamale Pie, Chicken Casserole, Butterbeans, Fried Okra, Corn Dip, Pear Salad, and a Peach Cobbler To Die For.  I plated the food on my Blue Ridge antique dishes.  I also picked a bouquet of pink roses.  For me, this was a delight!

                                         Sweet Potatoes and Pork Chop Casserole

3 smoked pork chops
2 large cooked sweet potatoes (cut in chunks)
1 can sliced pineapple (do not drain)
4 Tbsp. brown sugar
3/4 tsp. cinnamon

Put chops in a baking dish and cover with sweet potatoes.  Add pineapple slices and juice.  Add brown sugar and cinnamon.  Bake at 325 degrees for 1 hr.

You can also use yam patties or a can of yams in place of the sweet potatoes.

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