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Unusual ingredients add up to a delicious, stick-to-your-ribs stew with a touch of brown-sugar sweetness in this easy recipe from Susan Schlenvogt in Waukesha, Wisconsin. It's sure to become a fall favorite!
Tip: If you can't find pork chop suey meat, use 1-inch cubs of boneless pork chops or pork loin roast.
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Originally published as Sweet Potato Pork Stew in
Cooking for 2
Fall 2007, p8
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