Pork Sweet Potato Stew

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.

2. Place Dijon mustard in a bowl. Combine brown sugar and flour in a second bowl. Coat pork cubes with Dijon, then toss in brown sugar-flour mixture to coat.

3. Heat olive oil in a large skillet over medium heat. Cook brown-coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into the prepared casserole dish, leaving oil in skillet.

4. 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.

5. 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.

Tips

This recipe can be adapted for the slow cooker after the skillet steps; transfer stew to your slow cooker after Step 3. Let cook on Low for 8 hours.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.