Pork Sweet Potato Stew

Pork Sweet Potato Stew

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msanders 0

"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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2 h 30 m servings 485 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 674 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 17 Ratings

Most helpful positive review

Wow! Did this tonight in the crockpot. Just threw everything in and put it on low for 8 hours. Turned it up to high for an hour to thicken with a bit more flour, and that was it. Super tasty. Ev...

Most helpful critical review

This looked/read like it was gonna be great but it was just "ok" We seem to like our sweat potatoes separate :-/

Most helpful
Most positive
Least positive

Wow! Did this tonight in the crockpot. Just threw everything in and put it on low for 8 hours. Turned it up to high for an hour to thicken with a bit more flour, and that was it. Super tasty. Ev...

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 ...

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 whi...

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.

Used a pre marinated pork loin (because that's what I had), cut into bite size pieces.. Placed them in a Pam sprayed crock pot, layered with cubed sweet potatoes.. Mixed remaining ingredients (s...

Excellent...did not add wine, and it was still very good. Savory and delicious. Takes a while to make, but worth it.

DEEEELicious side of brown rice-used chicken broth for liquid and added cranberries to the liquid and let it come to a boil. Used Marsala wine instead of Sherry. Great flavor

I seared the meat as directed in a large stoneware pot and put this in a separate dish while I used the same pot (without washing) to make the recipe, adding the meat back in before it went into...

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...

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