Get dinner on the table in 30 minutes with this one-skillet pork and sweet potato recipe.




  • Place sweet potatoes in a large microwave safe bowl. Cover with vented plastic wrap and cook on high for 8 minutes or until tender, stirring once halfway through cooking.

  • Meanwhile, cut pork into 1-inch thick pieces. Butterfly slices by making a horizontal slit about 3/4 of the way through the slice; open up and flatten slightly, using the palm of your hand. Brush each slice with some of the soy sauce and sprinkle lightly with pepper.

  • In a 12-inch skillet, heat oil over medium-high heat. Add garlic, cook until garlic begins to crisp and turn golden*. Remove with a slotted spoon; set aside. Add pork slices to the skillet and cook 2 to 3 minutes on each side or until just a bit of pink remains in the center. Remove to a platter; cover and keep warm.

  • Add potatoes to the skillet. Cook, stirring occasionally, until beginning to get crisp and golden on the edges. Add green onion; cook 1 minute more. Divide potatoes among individual shallow bowls or plates. Top with pork and garlic.

  • Return skillet to heat; add honey, water, and remaining soy sauce; whisk to combine and heat just until bubbly. Drizzle over pork and serve.


You want the garlic golden but not too brown. Burnt garlic will be bitter.

Nutrition Facts

451 calories; 16 g total fat; 3 g saturated fat; 8 g polyunsaturated fat; 4 g monounsaturated fat; 107 mg cholesterol; 449 mg sodium. 1149 mg potassium; 39 g carbohydrates; 4 g fiber; 14 g sugar; 37 g protein; 0 g trans fatty acid; 184 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 12 mg niacin equivalents; 2 mg vitamin b6; 20 mcg folate; 1 mcg vitamin b12; 71 mg calcium; 3 mg iron;