Baked Pork and Sweet Potato Hash with Peppers and Mushrooms
This recipe is one of several variations I created on my sausage and potato casserole, which I have been making for years as a quick and easy weeknight dinner. The original recipe is in the similar and related recipes links. For this version, I decided to use sweet potatoes instead of white and lean ground pork with seasonings similar to those in Italian sausage. This takes just a little longer to prepare but is very good and healthier than the original.
- 1 tablespoon olive oil, plus more for drizzling
- 1 pound lean ground pork
- 2 teaspoons fennel seeds, divided
- 2 teaspoons dried marjoram leaves, divided
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon ground savory
- Salt and pepper to taste
- 2 large sweet potatoes, peeled and cut into about 3/4-inch cubes
- 1 large onion, coarsely chopped
- 1 medium green bell pepper, coarsely chopped
- 1 pound cremini or white button mushrooms, halved or quartered
- 6 large cloves garlic, slightly smashed, peeled and coarsely chopped
Preheat oven to 400° F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add the pork and brown lightly, breaking apart into medium chunks as it cooks. (Do not break it into fine pieces.) Add 1 teaspoon of the fennel seeds, 1 teaspoon of the marjoram, thyme, savory, salt and pepper as it browns. Place the pork, potatoes, onions, peppers, mushrooms and garlic in a lightly greased 13x9x2-inch baking dish. Season with the remaining marjoram, fennel, and additional salt and pepper. Drizzle with olive oil and stir gently to combine. Cover tightly with foil. Bake for 30 minutes, then remove the cover and bake until the potatoes are very tender, about another 30 minutes. Serve immediately.