Pork and Sweet Potato Stew

Casserole Recipes | 0 comments

You know I like sweet potatoes, so I like this casserole. It’s different, and fancy enough for company – serve it with crusty rolls or bread to soak up the delicious sauce.

Pork and Sweet Potato Stew

Joan Donogh
Pork and sweet potatoes baked together in a tasty sauce
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main
Cuisine American
Servings 8


  • 1/3 cup brown sugar
  • 1/3 cup flour
  • 1/4 cup Dijon mustard
  • 3 pounds pork cut in 1 inch cubes
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 1/3 cups chicken broth
  • 1 cup dry sherry
  • 3 pounds sweet potatoes peeled and cut in 1 inch cubes
  • salt and pepper
  • 1/4 cup fresh parsley chopped


  • Preheat oven to 350 degrees F.
  • Combine brown sugar and flour in a small bowl.
  • Coat pork cubes in mustard, then in the flour mixture.
  • Heat oil in a large frying pan, and brown pork cubes on all sides.
  • Transfer pork cubes to a large casserole dish. Continue until all pork cubes are browned.
  • Add onions and garlic to the frying pan and cook until softened but not brown. Add them to the casserole dish.
  • Discard any fat in the frying pan. Add the broth and sherry to the pan, and bring to a boil. Pour into the casserole dish.
  • Add sweet potato cubes to the casserole dish. Cover and bake for 50 to 60 minutes, until meat and sweet potatoes are tender.
  • Season with salt and pepper to taste, and add parsley.



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