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Sweet Potato and Pork Stew

 Sweet Potato and Pork Stew
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. More Sweet Potato Recipes »
2 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 3/4 pound pork chop suey meat
  • 1 tablespoon Dijon mustard
  • 3 tablespoons all-purpose flour
  • 1 tablespoon brown sugar
  • 1 small garlic clove, minced
  • 1 tablespoon canola oil
  • 1 cup chicken broth
  • 1 small onion, quartered
  • 1 medium sweet potato, peeled and cubed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced fresh parsley

Directions

  • In a small bowl, toss pork with mustard. In a large resealable
  • plastic bag, combine flour and brown sugar; add pork and shake to
  • coat.
  • In a large saucepan coated with cooking spray, cook pork and garlic
  • in oil until pork is browned on all sides. Stir in broth. Bring to a
  • boil. Reduce heat; cover and simmer for 15 minutes.
  • Stir in the onion, sweet potato, salt and pepper. Return to a boil.
  • Reduce heat; cover and simmer 15-20 minutes longer or until meat is
  • no longer pink and vegetables are tender. Stir in parsley.

2 of 2

Sweet Potato and Pork Stew (continued)

Directions (continued)

  • Yield: 2 servings.