Beef and Sweet Potato Pan Roast

A mix of orange and white sweet potatoes, plus cherry tomatoes, add color and flavor to this quick meal.

Beef and Sweet Potato Pan Roast
Photo: Iain Bagwell
Prep Time:
25 mins
Roast Time:
30 mins
Stand Time:
5 mins
Total Time:
25 mins
Servings:
6

Ingredients

  • 1 tablespoon dried Italian seasoning

  • 1 tablespoon bottled roasted minced garlic

  • 1 teaspoon salt

  • ½ teaspoon crushed red pepper

  • 3 tablespoon olive oil

  • 2 pound medium orange and/or white sweet potatoes, cut into 1-inch wedges

  • 4 6 ounce beef shoulder petite tenders or 1-1/2 to 2 lb. beef tenderloin

  • 1 cup cherry tomatoes

  • 1 recipe Chopped Parsley Topping

Chopped Parsley Topping

  • ¼ cup snipped fresh parsley

  • 2 teaspoon finely shredded orange peel

  • 2 cloves garlic, minced

  • teaspoon salt

Directions

  1. Preheat oven to 425 degrees F. In a bowl combine Italian seasoning, garlic, salt, and crushed red pepper. Stir in olive oil. Divide seasoning mixture between two large self-sealing plastic bags. Place sweet potatoes in one bag; shake to coat potatoes. Spread potatoes in a single layer on greased shallow roasting pan. Roast, uncovered, for 15 minutes.

  2. Meanwhile, place beef tenders in remaining bag. Shake to coat. In a skillet brown beef tenders over medium-high heat, turning to brown evenly. Stir sweet potatoes in roasting pan and push to edges of pan. Place beef tenders in center of pan. Roast, uncovered, for 5 minutes. Add tomatoes; roast 10 to 15 minutes more or until instant-read thermometer inserted in center of thickest part of tenders registers 145 degrees F for medium-rare or 160 degrees F for medium doneness. Let stand for 10 minutes before carving. Serve with Chopped Parsley Topping. Makes 6 servings.

Chopped Parsley Topping

  1. Stir together parsley; orange peel; garlic; and salt.

Beef Shoulder Petite Tenders:

The versatile petite tender is relatively new to the market. This juicy, lean cut from the top of the shoulder requires little or no marinating. Serve it roasted, grilled, or stir-fried. Each tender serves two.

Test Kitchen Tip:

To substitute beef tenderloins for shoulder petite tenders, prepare potatoes and meat as above, except do not roast potatoes before adding beef. Place browned tenderloin in center of greased roasting pan. Place potato wedges around pan edges. Roast, uncovered, 30 to 35 minutes for medium-rare (140 degrees F) or 40 to 45 minutes for medium (155 degrees F). Let stand for 5 minutes before carving beef. Serve as above.

Nutrition Facts (per serving)

362 Calories
14g Fat
32g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 362
% Daily Value *
Total Fat 14g 18%
Saturated Fat 3g 15%
Cholesterol 65mg 22%
Sodium 587mg 26%
Total Carbohydrate 32g 12%
Total Sugars 6g
Protein 26g
Vitamin C 9.4mg 47%
Calcium 70.7mg 5%
Iron 3.8mg 21%
Potassium 922mg 20%
Folate, total 28.2mcg
Vitamin B-12 4.6mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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