Beef and Sweet Potato Pan Roast

Thank you, Elizabeth for mention Mr Lents' book. As interesting as it sounded, the thought of involuntarily having to live like that....well....let's just say it doesn't appeal to me. And I don't consider myself a fussy person...I travelled in India for 2 months on about $2 a day (that included accommodation) and I was as happy as Larry (whoever he be).

I'm glad to say, we've been rescued by the Government (now you can't say they're not good for anything)...and have food stamps to carry us thru the next month or two.

In the meantime...I've been thinking more along the lines of good ol steak & staple diet. I snagged this from the BGH's site, seeing as they were considerate enough to send it straight to my mail box...and I noticed it didn't have many herbs and spices, which I have depleted in the process of turning mush to gourmet.


1 Tbsp. dried Italian seasoning
1 Tbsp. bottled roasted minced garlic
1 tsp. salt
1/2 tsp. crushed red pepper
3 Tbsp. olive oil
2 lb. medium orange and/or white sweet potatoes, cut into 1-inch wedges
4 6- to 8-oz. beef shoulder petite tenders or 1-1/2 to 2 lb. beef tenderloin
1 cup cherry tomatoes
1 recipe Chopped Parsley Topping


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.

3. Chopped Parsley Topping: Stir together 1/4 cup snipped fresh parsley; 2 teaspoons finely shredded orange peel; 2 cloves garlic, minced; and 1/8 teaspoon salt.

4. Test Kitchen Tip: To substitute beef tenderloins for shoulder petite tenders, prepare potatoes and meat as at left, 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.
5. 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.

Approx costs $12
serves 9


  1. This is a must try...have everything I need and rather than go and buy more sweet potatoes, I have a brand new frozen bag of sweet potato wedges from my favorite frozen food shop that I am anxious to try. I will adjust the recipe to accommodate them. This sounds like a great recipe...with thanks, Hugs, Gayle.

  2. I love that you posted this cause I am making something so similar tonight. Hope it turns out as beautiful as your roast veggies!

  3. Oh gosh, that looks so divine!! xx

  4. Beautiful blog, have a nice day Radka.

  5. I was hungry before I stumbled onto your what am I going to do? I'm famished! looks yummy!

  6. I love sweet potatoes -- this dish looks delightful.