Best Pork Sweet Potato Stew Recipes

PORK SWEET POTATO STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
• Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
• 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.
• 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.

30-MINUTE SPICY PORK AND SWEET POTATO STEW

Steps:

• Puree the tomatoes, onions, garlic, chipotle and adobo sauce in a food processor until completely smooth.
• Heat the oil in a large Dutch oven or pot over medium-high heat until nearly smoking. Add the pork in a single layer, season with 1 teaspoon salt and 1/2 teaspoon pepper and cook, undisturbed, until beginning to brown, about 2 minutes. Turn the pieces and cook until brown, about 1 minute more. Dust the meat with the chili powder, and add the tomato puree, sweet potatoes, chicken broth, 1/4 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to medium, cover and gently simmer until the meat is cooked through and the potatoes are tender, about 15 minutes.
• Meanwhile, prepare the toppings: Chop the jalapenos, and whisk together with the yogurt in a small bowl. Shred the cabbage, cut the avocado into chunks and cut the lime into wedges.
• Ladle the stew into large, deep bowls. Top with the yogurt mixture, garnish with the cabbage, avocado, lime and cilantro and serve with the tortillas.

CUBAN PORK AND SWEET POTATO STEW

Steps:

• Add pork, sweet potatoes, Rotel, green pepper, black beans, garlic, orange juice, green onions, red onion, salt, cumin and pepper to slow cooker; cover and cook on low setting for 6-8 hours or on high setting for about 4 hours.
• Stir in lime juice, cilantro and parsley; cover slow cooker and cook for 10 minutes more.

WW CUBAN-STYLE PORK AND SWEET POTATO SLOW COOKER STEW

Steps:

• Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin, and pepper in a 4 to 5 qt crock pot, cover and cook on low setting.
• Stir in lime juice and cilantro, cover slow cooker and cook for 5 minutes.

PORK AND SWEET POTATO STEW

Steps:

• 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 in oil until pork is browned on all sides. Add garlic; cook 1 minute longer. 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 and vegetables are tender. Stir in parsley.

SWEET POTATO AND PORK STEW

Steps:

• 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.

CUBAN-STYLE PORK & SWEET POTATO SLOW COOKER STEW

Steps:

• Place potatoes, prok, tomatoes, garlic, orange juice, scallions, salt, cumin, and pepper in a 4-5 qt. slow cooker; cover and cook on low setting for 7 hours. Stir in lime juice and cilantro; cover slow cooker and cook for 5 min. more. Yields about 1-1/2 C. per serving (inlcuding some cooking liquid).

SWEET POTATO PORK STEW

Steps:

• In a large bowl, toss pork with mustard until lightly coated. In a large resealable plastic bag, combine flour and brown sugar; add pork and shake to coat. , In a Dutch oven over medium-high heat, brown pork in oil. Add garlic; cook 1 minute longer. Add broth; bring to a boil. Scrape bottom of skillet to loosen any browned bits. Reduce heat; cover and simmer for 30 minutes or until pork is no longer pink., Add the onions, sweet potatoes, salt and pepper; cover and simmer 30 minutes more or until the pork and potatoes are tender. Stir in parsley.

MEXICAN PORK AND SWEET POTATO STEW

Steps:

• Heat 2 teaspoons of the oil in a large saucepan over medium heat. Add the cubed tenderloin and cook for 7 minutes, turning so all sides are browned and the pork is cooked. Remove from pan and set aside.
• Add the remaining teaspoon of oil to the pan along with the onions, peppers and sweet potatoes. Cover and cook for three minutes until the vegetables begin to soften. Add the sweet potatoes, continuing to cook another 2 to 3 minutes.
• Add the garlic, cumin and cinnamon, stirring so that the spices are well mixed into the vegetables. There should be a nice aroma at this point. Stir in the water and broth and bring to a boil. Lower to a simmer and add in the corn. Cook covered for 5 minutes.
• Add in the salsa and the cooked pork. Cook until heated through. If you are using salsa from the fridge, I would suggest adding it a minute before the meat so that it cn heat up without leaving the tender meat tough.
• Garnish with cilantro and serve with warm tortillas or tortilla chips.

PORK, BLACK BEAN AND SWEET POTATO STEW-PRESSURE COOKER

Steps:

• Cover beans with 2" water in large saucepan and heat to boiling; let boil, uncovered, 2-3 minutes.
• Remove from heat, cover and set aside for at least 1 hour and up to 4 hours.
• Drain soaking water and rinse.
• Cut pork roast into 6 slices, 1 1/2-2" thick; cut slices into halves.
• Sauté pork, onion, and garlic in oil in pressure cooker over medium heat until browned, about 10 minutes.
• Stir in beans and remaining ingredients, except sweet potatoes.
• Close and seal lid; cook 12 minutes at 15 pounds pressure, according to manufacturer's directions.
• Immediately cool cooker under cold water and open lid.
• Add sweet potatoes to pressure cooker.
• Close and seal lid; cook at 15 pounds pressure until sweet potatoes are tender, 2-3 minutes.
• Immediately cool cooker under cold water and open lid.

CUBAN-STYLE PORK AND SWEET POTATO SLOW COOKER STEW | RECIPES | WW USA

Steps:

• Place potatoes, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4- to 5-quart slow cooker; cover and cook on low setting for 7 hours.
• Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more. Yields about 1 1/2 cups per serving (including some cooking liquid).

SLOW-COOKER CHIPOTLE PORK AND SWEET POTATO STEW WITH CORNBREAD

Steps:

• 1. Coat slow-cooker bowl with nonstick cooking spray. Season pork with chili powder, oregano, cumin and 1/2 tsp of the salt. Place in slow cooker; add onion, garlic, sweet potatoes and green pepper, in that order. Pour broth over top. 2. Cover and cook on HIGH for 6 hours or LOW for 8 hours. 3. Add remaining 1/2 tsp salt 45 minutes before end of cooking time; drop cornbread batter (see below) in heaping tbsp on top. If cooking on LOW, add 15 minutes. 4. Cornbread: In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse meal. Stir in milk until just moistened; fold in cilantro.

CUBAN PORK AND SWEET POTATO STEW

Steps:

• 1. Place potato, pork, tomatoes, garlic, orange juice, scallions, salt, cumin and pepper in a 4 to 5 quart crock pot/slow cooker; cover and cook on LOW heat setting for 7 hours. 2. Stir in lime juice and cilantro; cover slow cooker and cook for 5 minutes more.

PORK AND SWEET POTATO STEW

Steps:

• Spray the inside of a 3-4 quart slow cooker with nonstick cooking spray. Lay vegetables on the bottom of the crockpot, followed by pork. Pour apple cider and chicken broth over the pork and vegetables, and add herbs. Cover and cook on low for 7-9 hours. To thicken the juices, make a cornstarch slurry from 1/4 cup cornstarch and a 1/4 cup water, and stir into the stew about half an hour before serving.

SWEET POTATO PORK STEW FOR 2

Steps:

• In a small bowl toss pork with mustard.
• In a large resealable plastic bag, combine flour and sugar; add pork and shake to coat.
• In a large sauce pan pour oil and cook pork, onions and garlic until pork is browned in all sides.
• Stir in broth. Bring to boil. Reduce heat; cover and simmer for 15 minutes.
• Stir in sweet potatoes. Return to a boil. Reduce heat; cover and simmer 20 minutes or until meat and vegetables are tender.
• Season to taste with salt and pepper and serve.

PORK SWEET POTATO STEW

Steps:

• Preheat oven to 350 degrees F. Lightly grease/spray a casserole dish.
• Combine brown sugar and flour in a bowl.
• Place mustard in a seperate bowl; coat pork cubes in mustard, then in the flour/brown sugar mixture.
• Heat the oil in a large skillet, and brown pork cubes on all sides.
• Transfer browned pork cubes to a large casserole dish.
• Put onions and garlic in the skillet and cook until softened (but not brown); add the broth, sherry, sweet potato cubes, and seasonings to the pan, and bring to a boil. Pour into the casserole dish.
• Cover and bake for 50 minutes, then uncover and bake an additional 15-20 minutes or until meat is done and sweet potatoes are tender.