Pork Rump with Cinnamon and Sweet Potato

1

Place the pork rump in the baking sheet and poke it well

Blend the remaining ingredients in a blender

and spread the sauce over the pork rump loosely so that it penetrates into the meat

2

Cover with aluminum foil and refrigerate for one night

3

Preheat the oven to high temperature and roast the pork rump covered with aluminum foil

for 3 hours, and at every half hour, open the oven and baste the meat with the pan juices

When you notice that the pan juices are drying out, add another cup of water

4

Remove the pork rump from the oven and place the sweet potatoes in the baking sheet

Cover them with small pieces of butter and salt

Put the aluminum foil back on and return to the oven for another hour or until the sweet potatoes are tender.