Pork Sweet Potato Stew
photo by *Parsley*
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 78.78 ml brown sugar
- 78.78 ml flour
- 1360.77 g pork loin, cut in 1 inch cubes
- 59.14 ml Dijon mustard
- 29.58-44.37 ml olive oil
- 1 sweet onion, chopped
- 2 garlic cloves, minced
- 315.37 ml chicken broth
- 236.59 ml dry sherry
- 1360.77 g sweet potatoes, peeled and cut into 1 inch cubes (or yams)
- 1.23 ml pepper
- 1.23-2.46 ml crushed rosemary
- 1.23 ml thyme
- salt, to taste
directions
- Preheat oven to 350 degrees F. Lightly grease/spray a casserole dish.
- Combine brown sugar and flour in a bowl.
- Place mustard in a seperate bowl; coat pork cubes in mustard, then in the flour/brown sugar mixture.
- Heat the oil in a large skillet, and brown pork cubes on all sides.
- Transfer browned pork cubes to a large casserole dish.
- Put onions and garlic in the skillet and cook until softened (but not brown); add the broth, sherry, sweet potato cubes, and seasonings to the pan, and bring to a boil. Pour into the casserole dish.
- Cover and bake for 50 minutes, then uncover and bake an additional 15-20 minutes or until meat is done and sweet potatoes are tender.
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RECIPE SUBMITTED BY
*Parsley*
United States