Sweet Potato Pork Stew for 2

Total Time
Prep 10 mins
Cook 35 mins

Adapted from "Cooking for 2" magazine. Very simple and delicious.

Ingredients Nutrition


  1. In a small bowl toss pork with mustard.
  2. In a large resealable plastic bag, combine flour and sugar; add pork and shake to coat.
  3. In a large sauce pan pour oil and cook pork, onions and garlic until pork is browned in all sides.
  4. Stir in broth. Bring to boil. Reduce heat; cover and simmer for 15 minutes.
  5. Stir in sweet potatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes or until meat and vegetables are tender.
  6. Season to taste with salt and pepper and serve.
Most Helpful

A straightforward and delicious recipe. I managed to miss that the mustard was to coat the pork, and so added about 1 1/2 tsp with the chicken broth. I was worried that the onions would burn, so I added them only with the last batch of pork to brown. (I needed to do this in batches, to make sure the cubes would brown and not steam). I then deglazed the skillet with part of the broth. I think next time I would cut the the garlic cloves in half, and would also add some fresh chopped thyme. Also, watch the liquid level, especially towards the end. This is a small quantity and even on a simmer, it can "boil" dry. I added perhaps 1/3 cup of broth. All in all a nice recipe. I can see doing the prep and browning in the morning, so that it just needs to simmer for dinner.

duonyte April 13, 2009

Because my pork stuck to the pan, I advise using a non-stick skillet to brown the pork! To ensure I'd have leftovers, I doubled the recipe! I used minced garlic, added 1/8 teaspoon thyme leaves, 2 bay leaves and 14 ounces stewed tomatoes, then thought the stew was a little too sweet, so I added the juice of a lime ~ and garnished with fresh cilantro! Made for PRMR ~ (Stars cleared and photo removed because a new recipe was created with the added seasonings/ingredients!)

Kerfuffle-Upon-Wincle January 06, 2013

was excellent..i added some diced red bell pepper for more color and served on rice...a keeper

mrwillard April 19, 2009