Pork Sweet Potato Stew Recipe - Allrecipes.com
Pork Sweet Potato Stew Recipe
  • READY IN hrs

Pork Sweet Potato Stew

Recipe by  

"Delicious tender pork and sweet potatoes equal a lovely stew! Can be adapted for the slow cooker after the skillet steps."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
  2. Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
  3. Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
  4. Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 2 hrs
  • READY IN 2 hrs 30 mins
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Reviews More Reviews

Feb 19, 2013

This got rave reviews. i didn't transfer my pork into another dish after browning it. (why dirty another bowl/dish?) I just pushed it aside in my ovenproof metal skillet and browned the onions and garlic, then used white wine instead of sherry to make a roux. The rosemary and thyme are a nice touch.

 
Apr 06, 2013

Made this yesterday for my daughter's family, who are fussy eaters, they loved it. My daughter, who is a great cook, demanded the recipe. One small change, did not have either sherry or a white wine (we like the reds!!)grabbed a bottle of Merlot and used a generous dollop of that. BuggyBob

 

8 Ratings

Jan 30, 2014

This is a keeper for me. The only change I made is to use 2 pounds of pork and 3 large sweet potatoes. Yummy on a cold winter evening.

 
Apr 19, 2014

So good! I substituted boneless/skinless chicken breast, because I had some that needed to be cooked before it went bad. Since chicken doesn't yield as much fat or liquid as pork, I added more broth (approximately doubled) and added a tablespoon of butter. It turned out amazing! I can't wait to try it with pork. The dijon mustard combined with brown sugar is to die for!

 
Apr 10, 2014

It was delicious! I didn't have any pork on hand so I used beef instead. I also didn't have brown sugar so I used organic sugar. Beef was nice and tender, stew had great flavor! I though it would turn out too sweet because of the sugar and the sweet potatoes but it surprisingly wasn't. Would make again for sure, especially around the fall!

 
Mar 22, 2014

I made this with the ingredients I had on hand, but didn't have sherry (substituted extra chicken broth) or rosemary. It is still an excellent dish. I imagine it's better with the sherry & rosemary. I'll make this again!

 
Jan 22, 2014

OMG. The best! We had this on a cold, snowy day--12 inches of snow. It had great flavor and really warmed us up. The meat was so tender and the sauce was creamy and tasty. I didn't have sherry, so I used white wine. and I added some white potatoes. Yum!

 
Nov 20, 2013

This is a delicious treat. I added a bit of cauliflower just for an additional veggie, didn't use the Dijon mustard simply because I don't like it. The stew came out great. Served with choice of as-is or over rice, complimented with dinner rolls and butter.

 

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Nutrition

  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 52.1 g
  • 17%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 722 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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