Pork, Sweet Potatoes and Peas with Yogurt and Honey Sauce

Name: Pork, Sweet Potatoes and Peas with Yogurt and Honey Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 2 tbsp Cooking oil; 2 tbsp Butter; 2 cups Cooked pork, cut into bite-sized cubes; 2 to 3 medium Sweet potatoes, peeled and cubed; Salt, to taste; Black pepper, to taste; ½ cup Frozen or fresh sweet peas; 1 Red onion, thinly sliced; ¼ cup Plain yogurt; 1 tbsp Honey; 2 tbsp Fresh parsley, roughly chopped; Water or broth, if needed

Recipe GLPRc746fd78368549

Main Course

25 min

886 cal

Servings: 2

Stovetop

SNAP eligible

A savory-sweet skillet dish featuring tender pork and roasted sweet potato cubes, combined with sweet peas and finished with a creamy yogurt and honey sauce. Fresh parsley adds brightness to this quick, satisfying meal.

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Ingredients

2 tbsp Cooking oil

2 tbsp Butter

2 cups Cooked pork, cut into bite-sized cubes

2 to 3 medium Sweet potatoes, peeled and cubed

Salt, to taste

Black pepper, to taste

½ cup Frozen or fresh sweet peas

1 Red onion, thinly sliced

¼ cup Plain yogurt

1 tbsp Honey

2 tbsp Fresh parsley, roughly chopped

Water or broth, if needed

Directions

Heat the cooking oil and butter together in a large wok or skillet over medium-high heat until the butter is melted and the pan is hot.
Add the cubed pork to the hot pan and cook, stirring frequently, until the edges of the pork pieces are browned, about 3 to 4 minutes.
Add the cubed sweet potatoes to the pan with the pork and stir to coat in the oil and butter.
Season the pork and sweet potatoes with salt and pepper. Continue cooking over medium-high heat, stirring occasionally, until the edges of the sweet potato cubes begin to turn golden brown, about 4 to 5 minutes.
Add the peas to the pan and toss everything together. If using frozen peas, they will release moisture to help steam the sweet potatoes. If using fresh or thawed peas, add 2 to 3 tablespoons of water or broth to create steam.
Cover the pan and reduce the heat to medium-low. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender and most of the liquid has evaporated.
Remove the lid and add the sliced red onion. Toss everything together for about 30 seconds.
In a small bowl, whisk together the yogurt and honey. Pour this mixture into the pan and toss gently until the yogurt-honey sauce is evenly distributed and coats all the ingredients.
Taste the dish and adjust salt and pepper as needed. Remove from heat.
Sprinkle the fresh parsley over the top and toss gently to combine. Serve hot.

Comments

Grocery List Plus Editorial Staff4.5

All ingredients are mainstream stock at every Charlotte chain—pork and sweet potato are particularly cheap and local-relevant in North Carolina. Cost per serving lands around $4 to $5 depending on pork cut, and the yogurt-honey sauce adds richness without expensive specialty items. The stated 25 minutes is honest for a skillet dish if you cube the sweet potato small and use pre-cut peas, though diced pork and potatoes push closer to 30 with hands-on time. The dish is straightforward enough for a weeknight, reheats decently in a microwave, and the bright sauce keeps it from feeling heavy despite the richness of pork and butter.