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
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  • PREP

    30 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Oct 07, 2014

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

 
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

 
Aug 16, 2014

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. Everybody loved it. I used 2 teaspoons of each of the herbs, and threw in some bay leaves. Short on wine so used some water and chicken soup base. One of the best things I've made in the crockpot. Will be making this again regularly!

 
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.

 
Aug 31, 2014

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

 
Aug 17, 2014

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 the oven. Came out beautifully. Great flavors!

 
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!

 

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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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