John Myers
Smoked Pork with Sweet Potatoes
The perfect smoked pork with sweet potatoes recipe with a picture and simple step-by-step instructions.
- 200 g Sauerkraut preserve
- 4 Juniper berries
- 200 ml Liquid cream
- Salt and pepper
- 400 g Kassel roast salmon
- 500 g Orange sweet potatoes
- 1 tbsp Butter
- 40 g Danish fried onions
- 0,25 bunch Parsley
- Preheat the oven to 180 degrees (fan oven 160 degrees). Put the sauerkraut in an ovenproof dish. Spread the juniper berries on top, add the cream and stir together, season with salt and pepper.
- Place the kasseler on the cabbage and cook everything in the hot oven on the middle rack for about 20 minutes.
- Peel the sweet potatoes and cut into pieces about 3 cm in size, cook in a saucepan with boiling water until firm to the bite and drain. Heat the butter in a pan and fry the sweet potato pieces in it, season with salt and pepper. In the recipe what I had it said the sweet potatoes are to be mixed with oil, salt and pepper and place on top of the smoked pork and sauerkraut until the potatoes are tender. I couldn’t quite imagine that the potatoes would really get soft in time.
- Put the fried onions in a bowl, pluck the parsley leaves and roughly chop them. Mix with the fried onions.
- Take the kasseler out of the oven and cut into slices. To serve, return to the dish, sprinkle with the sweet potato pieces and the roasted onion and parsley mixture and serve.
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