Virginia casserole with sweet potatoes

Name: Virginia casserole with sweet potatoes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 750 g Sweet potatoes (batata) and large potatoes; 3 large onions; 3-4 Tbsp Oil; 7-10 Tbsp coarse sea salt; 7-10 Tbsp Pepper; 1.2-1.4 kg Kasseler cutlet; 3 TABLESPOONS Barbecue sauce (bottle); 2 TABLESPOONS Whiskey; 2 TABLESPOONS demerara sugar; 1 TEASPOON dried marjoram; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Marjoram

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

750 g Sweet potatoes (batata) and large potatoes
3 large onions
3-4 Tbsp Oil
7-10 Tbsp coarse sea salt
7-10 Tbsp Pepper
1.2-1.4 kg Kasseler cutlet
3 TABLESPOONS Barbecue sauce (bottle)
2 TABLESPOONS Whiskey
2 TABLESPOONS demerara sugar
1 TEASPOON dried marjoram
7-10 Tbsp Cayenne pepper
7-10 Tbsp Marjoram

Directions

1
Brush sweet potatoes and potatoes thoroughly under water and cut them in 1-2 times if necessary. Wash onions well and cut in half. Spread everything on a fat pan. Brush with oil and season with salt and pepper
2
Push the grease pan on the lowest rail into the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2). Place the casserole on the rack and slide it over it. Fry everything for 50-60 minutes
3
Mix barbecue sauce, whiskey, sugar, marjoram and some cayenne pepper. Spread the cured pork thickly with it. Continue frying for about 15 minutes.
4
Turn the oven on (electric range: 225 °C/circulating air: 200 °C/gas: level 4) and roast the pork for 5-10 minutes until crispy
5
Take it out and let it rest for a while. Then remove from the bone and cut open. Serve with the oven vegetables and garnish. Serve with sour cream and salad
6
Drink: cold beer