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Sheet Pan Roast Pork & Sweet Potato Wedges

with Peach-Tomato Salsa

Hands-Off Cooking
  • Group Created with Sketch.
    Time
    50-60 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

For this crowd-pleasing dish, rich roasted pork and sweet potatoes come together on just one sheet pan—all topped off with a fresh summer salsa made from juicy tomatoes and ripe peach.

Get Cooking
fresh
ingredients
Sheet Pan Roast Pork & Sweet Potato Wedges with Peach-Tomato Salsa
Title
  • 1 Pork Roast
  • 1½ lbs Sweet Potatoes
  • 1 Peach
  • ½ lb Grape Or Cherry Tomatoes
  • 2 Scallions
  • 2 Tbsps Maple Syrup
  • ¼ cup Creamy Mustard Sauce
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder, & Onion Powder)
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the sweet potatoes:
1 Prepare the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. 

Roast the pork & sweet potatoes:
2 Roast the pork & sweet potatoes:

Pat the pork dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the other side of the sheet pan of prepared sweet potatoes. Roast 34 to 36 minutes, or until the sweet potatoes are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer inserted into the pork should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork and sweet potatoes roast, halve the tomatoes; place in a medium bowl and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pit and small dice the peach.

Make the salsa:
4 Make the salsa:

While the pork and sweet potatoes continue to roast, to the bowl of seasoned tomatoes, add the sliced white bottoms of the scallions, vinegar, and diced peach. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Make the maple-mustard sauce:
5 Make the maple-mustard sauce:

While the salsa marinates, in a bowl, combine the maple syrup and creamy mustard sauce.

Slice the pork & serve your dish:
6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted sweet potatoes and salsa. Garnish with the sliced green tops of the scallions and serve with the maple-mustard sauce on the side. Enjoy! 

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the sweet potatoes:
1 Prepare the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with aluminum foil. Wash and dry the fresh produce. Cut the sweet potatoes lengthwise into 1-inch wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. 

2 Roast the pork & sweet potatoes:

Pat the pork dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the other side of the sheet pan of prepared sweet potatoes. Roast 34 to 36 minutes, or until the sweet potatoes are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer inserted into the pork should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

Roast the pork & sweet potatoes:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork and sweet potatoes roast, halve the tomatoes; place in a medium bowl and season with salt and pepper. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Pit and small dice the peach.

4 Make the salsa:

While the pork and sweet potatoes continue to roast, to the bowl of seasoned tomatoes, add the sliced white bottoms of the scallions, vinegar, and diced peach. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Make the salsa:
Make the maple-mustard sauce:
5 Make the maple-mustard sauce:

While the salsa marinates, in a bowl, combine the maple syrup and creamy mustard sauce.

6 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted sweet potatoes and salsa. Garnish with the sliced green tops of the scallions and serve with the maple-mustard sauce on the side. Enjoy! 

Slice the pork & serve your dish: