1 large sweet potato, peeled and cut into one inch chunks
3 scallions, sliced
1 cup water
Instructions
Saute' pierogies in 12 inch skillet as box directs. Set aside. In same skillet, cook pork slices and 1/4 tsp. salt over medium high heat, in 1 Tblsp. oil, until well browned on all sides, stirring frequently. Set aside.
Add remaining tblsp. oil to same skillet. Cook sweet potato chunks and remaining 1/4 tsp. salt over medium heat for 5 minutes. Add scallions, cook one more minute. Add water. Over high heat, heat to boiling. Reduce heat to low, simmer uncovered about 10 minutes or until sweet potatoes are tender., stirring occasionally.
Stir in pierogies and pork to combine. Heat through.
Originally Submitted
5/8/2011
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