Pork Sweet Potato Stew

Can adapt this for the crockpot after the skillet steps.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1⁄3 cup brown sugar
• 1⁄3 cup flour
• 3  lbs  pork loin, cut in 1 inch cubes
• 1⁄4 cup Dijon mustard
• 2 -3  tablespoons olive oil
• 1  sweet onion, chopped
• 2  garlic cloves, minced
• 1 1⁄3 cups chicken broth
• 1  cup dry sherry
• 3  lbs sweet potatoes, peeled and cut into 1 inch cubes (or yams)
• 1⁄4 teaspoon pepper
• 1⁄4-1⁄2 teaspoon  crushed rosemary
• 1⁄4 teaspoon thyme
•  salt, to taste

Directions

1. Preheat oven to 350 degrees F. Lightly grease/spray a casserole dish.
2. Combine brown sugar and flour in a bowl.
3. Place mustard in a seperate bowl; coat pork cubes in mustard, then in the flour/brown sugar mixture.
4. Heat the oil in a large skillet, and brown pork cubes on all sides.
5. Transfer browned pork cubes to a large casserole dish.
6. 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.
7. 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.