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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.
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  • Total Time
    Prep: 10 min. Cook: 30 min.
  • Makes
    2 servings


  • 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


  • 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.

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  • browns19fan
    Sep 15, 2014

    We did not care for this recipe at all. It sounded wonderful, but was pretty much tasteless. Will not make again.

  • keverwann
    Jun 14, 2008

    No comment left