Recipe: Pork & Sweet Potato Casserole w/ Tomato and Mozzarrella Appetiser Plate

Pork and Sweet Potato Casserole
Pork and Sweet Potato Casserole

I was throwing a dinner party for Cambridge chums (yah yah) and needed to make a bit more effort than usual. To be fair to myself, cooking is difficult when you only have two electric hobs. It limits your options. A student budget also limits your options. I knew my friends weren’t expecting a feast, but I couldn’t bear the embarrassment of being a food blogger who fails at cooking. The pressure was on; I had to impress.

Little did I know that  my evening was to be marked by my mother.

My mother – hero and villain.

She kindly suggested a recipe from that had gone down a treat at home. Pork and sweet potato casserole. It had the right amount of sweetness, and depth from smoked paprika, which was balanced with sour cream and wonderfully finished with parsley.

It was a winner. My cooking skills didn’t desert me, and a delicious dish was born. My guests proclaimed it the best dish they’d eaten all week. I was so proud.

We had good conversation and wine. We were tucking into our plates with gusto when my phone dinged. A text message.

I’d like to pretend that I’m incredibly popular, but the fact is that I don’t get texts all that often. I believe in functional texting; I only use my phone in order to organise something.

The text was from my sister and read something like:

“Mum says you should look at my Facebook now xx”

Now, Mum knew I was having a dinner party. What could be so interesting or so important? I went on Facebook to see this:

Specimen: one labradoodle in a nappy
Specimen: one labradoodle in a nappy

That’s our dog Tiptoe, who, in my absence from home, had reached adolescence. She was in season. AND SHE WAS WEARING A NAPPY.

My guests looked quizzically at me.

“Um, well, that’s my dog having a period. Let’s go back to dinner, shall we?”

Like I said. My mother – hero and villain.

Pork and Sweet Potato Casserole

Recipe from

Prep time: 15 mins
Cooking time: 1 1/4 hours

Serves 4

2 tbsp olive oil
500g Diced Pork Leg
1 large onion, finely sliced
2 cloves garlic, finely chopped
2 large Sweet Potatoes, peeled and cubed
1 tsp ground cumin
1 tsp sweet smoked paprika
2 tbsp chopped fresh oregano
150 ml dry white wine
400g can chopped tomatoes
170 ml pot Soured Cream
2 tbsp chopped fresh parsley


  1. Heat oil in a large casserole and fry the pork until brown.
  2. Add the onion and fry for 2 mins, then add the garlic, and fry both until softened.
  3. Add the sweet potatoes, cumin, paprika, oregano and seasoning.  Stir for 1-2 mins.
  4. Pour in the wine then add the tomatoes to the pan with 100 ml cold water.
  5. Bring to the boil and then cover the pan and simmer gently for 1 1/4 hours until the pork is tender and the sauce has thickened.
  6. Stir in the soured cream and scatter with the chopped parsley.
  7. Serve with steamed rice and a large green salad or steamed cabbage (personally, I found sweetheart cabbage went well).
Tomato and Mozzarella Appetiser Plate
Tomato and Mozzarella Appetiser Plate

Tomato and Mozzarella Appetiser Plate

Recipe adapted from

Prep time: 10 mins

Serves 4

3 large tomatoes, sliced
2 balls of mozzarella, sliced
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1 pinch dried oregano
1 clove garlic, crushed
6 tablespoons olive oil


  1. Arrange tomatoes on the plate.
  2. Arrange the mozzarella on top.
  3. Mix herbs and oil together.
  4. Dress the plate and serve!

Author: Phoebe Amoroso

Phoebe Amoroso is a Tokyo-based reporter, multimedia journalist and storyteller. Hailing from the UK, she moved to Japan in 2014 and has since been shouting about the country to all who will listen. She divides her time between covering breaking news and producing feature stories for TV; writing about everything from business and tech to food and travel; and guiding hungry visitors who want to sample the best of Japanese cuisine. When not working and/or eating, she can often be found running up a mountain or cycling by the sea.

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