Roast Pork and Sweet Potatoes with Gingersnaps

By kathleentirpak

Ingredients

• 4 finely crushed gingersnaps
• 5 pound pork loin end roast
• 6 medium sweet potatoes

Preparation

Step 1

Preheat oven to 350 degrees. Place gingersnaps in a sealed baggie and crush with a rolling pin. Pat the roast dry with paper towels and rub the roast with salt and pepper, then dust with the gingersnaps. Bake one hour. Place roast fat side up in a roasting pan or baking dish. Place the sweet potatoes around the roast. Bake about an hour and a half, to 170 degrees on a meat thermometer. Remove the roast to a platter, and let stand 10-15 minutes before slicing.