Smashed Sweet Potato & Pork Bowls

Smashed Sweet Potato & Pork Bowls are a healthy and flavorful option for a summer weeknight dinner with the family.

This recipe is from the cookbook Cook Once, Eat All Week by Cassy Joy Garcia, NC. My roommates from before I was married cooked from this cookbook often. This meal was my hands-down favorite that they would make. Full of protein, veggies and flavor, it’s one of our family favorites now, also!

Ingredients for Smashed Sweet Potato & Pork Bowls

• Sweet potatoes
• Pork shoulder roast
• Brussels sprouts
• Olive oil
• Mayonnaise
• Garlic cloves
• Salt & pepper
• Lemon or lime juice

Cooking the Pork Roast

The recipe calls for a 5-6 pound pork shoulder roast. There are a variety of ways to cook the roast. See below for how the options are written in the original cookbook. The slow cooker or crockpot is what usually seems easiest to me with big roasts, so that’s the method I prefer. Any of these will work great for this recipe. All of the methods begin by seasoning the outside of the roast with salt and pepper.

• “Oven method (Cook time: 3.5-4.5 hours): Preheat oven to 325°F. Heat the oil in a Dutch oven or enameled cast-iron pot with a lid over medium-high heat. Add the seasoned pork shoulder to the pot and sear for 3 to 4 minutes per side, until browned. Pour 1/5 cups of water into the pot, then cover with the lid and transfer to the oven. Cook for 3.5 to 4.5 hours, until the pork shreds easily.
• Instant Pot Method (Cook time: 1.5 hours): Cut the pork shoulder into 4 or 5 equal pieces. Place the seasoned pork pieces in a 6-quart Instant Pot along with 1/2 cup of water. Seal the lid onto the Instant Pot, press the Pressure Cook or Manual button, and set the timer for 90 minutes. Once the cooking is finished, release the pressure manually by slowly turning the pressure valve to “venting”.
• Slow Cooker Method (Cook time: 5-10 hours): Place the seasoned pork shoulder in a 6-quart slow cooker. Cover and cook on low for 8-10 hours, or high for 5-6 hours, until the pork shreds easily.”

Roasting the Sweet Potatoes and Brussels Sprouts

The recipe calls for 1.5 pounds of sweet potatoes. However, if I’m taking the time to cook sweet potatoes, I usually throw in a few extra for the kids and I to eat later in the week.

Side note: The extras make for a delicious, easy side dish for lunches or a midday snack. Simply reheat, mash up, and top with a little cinnamon and honey. My two-year-old loves this!

Preheat the oven to 400°F. Wash and dry the sweet potatoes. Pierce with a fork or knife several times on each potato. Drizzle with olive oil. To prep the Brussels sprouts cut in half, drizzle with olive oil, and sprinkle with salt.

Place sweet potatoes on baking sheet and cook in the oven for 50-60 minutes, until easily pierced with a fork all the way through. About 15 minutes into cooking the sweet potatoes, add the Brussels sprouts onto the baking sheet (or put on a separate sheet) to roast for about 35-40 minutes, until browned and crisp.

Don’t skip the sauce!

This recipe calls for a simple aioli drizzled on top- don’t skip it! The sauce provides a whole lot of flavor, and honestly is what gives this dish that special something. The recipe calls for fresh minced garlic cloves in the aioli. If you don’t have fresh garlic, 1/2-1 teaspoon of garlic powder will do the trick.

Smashed Sweet Potato and Pork Bowls

5 from 1 vote

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Servings 5

Ingredients

  

Bowls

• 1.5 lbs sweet potato
• 1 tbsp melted butter
• 2 tsp salt
• 2 tbsp olive oil/avocado oil/coconut oil
• 4 cups shredded pork roast
• 1 tsp dried oregano
• 1/4 tsp pepper
• .5 lb Brussels sprouts

Garlic Aioli

• 1/2 cup mayo
• 2 cloves garlic, minced
• 1 tbsp fresh lemon or lime juice
• Pinch of salt

Instructions

 

• Season the pork roast generously with salt and pepper. Place roast in crockpot and cook on high for 5-6 hours or low for 8-10 hours, until the meat shreds easily.

  See above for instructions on alternate methods including oven and Instant Pot.
• Preheat oven to 400°F. Wash and dry the sweet potatoes. Pierce with a fork or knife several times on each potato. Drizzle with olive oil. To prep the Brussels sprouts cut in half, drizzle with olive oil, and sprinkle with salt. 
• Place sweet potatoes on baking sheet and cook in the oven for 50-60 minutes, until easily pierced with a fork all the way through. About 15 minutes into cooking the sweet potatoes, add the Brussels sprouts onto the cookie sheet (or put on a separate sheet) to roast for about 35-40 minutes, until browned and crisp. 
• Once the sweet potatoes and Brussels sprouts are done, turn up the oven to 425°F. Line a baking sheet with parchment paper. Once cooled enough to handle, peel, and cut sweet potatoes horizontally into 1-inch-thick disks and place on the baking sheet. Using a spatula, smash the disks until they are abut 1/4 inch thick.
• Brush the smashed sweet potatoes with the melted butter and sprinkle with salt. Cook for about 15 minutes, until slightly browned and crisp on top.
• Mix up the aioli (this sauce makes the dish-I would not advise skipping it!). Using a fork or a whisk in a small bowl mix mayo, minced garlic, lemon/lime juice, and salt together. Shred the pork once it is finished cooking.
• To assemble the bowls place 2-3 sweet potato disks in each bowl and divide the pork and Brussels sprouts evenly among the bowls. Drizzle with the aioli before serving.

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