Sweet Potato and Pork Stew – Soups and Stews Series #6

Sweet Potato and Pork Stew

Sweet Potato and Pork Stew

Image by Nancy Wilson

 Sweet Potato and Pork Stew is a rich, hearty stew flavored with nutmeg, sage, and apple-cranberry juice. It is a meal in itself for a chilly winter night or when unexpected guests drop in.  Serve with salad and thick buttered slices of warmed whole-grain bread.


  • 1 pork loin roast (2½ – 3 lb), cut into to 1½” cubes
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 – 4 tablespoons flour
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 stalks celery, sliced very thin on the diagonal
  • 3 large cloves garlic, minced (adjust to taste)
  • 2 cups chicken broth (canned or homemade)
  • 1¼ cups apple-cranberry juice
  • 1 cup water
  • 2 large sweet potatoes, peeled and cut into 1” cubes
  • 1 – 2 tablespoons fresh sage, snipped
  • Grated fresh nutmeg (or ground nutmeg)
  • Fresh sage leaves


  1. Prepare the vegetables (onions, celery, garlic, sweet potatoes).
  2. Mix the broth, juice and water – set aside.
  3. Have the sage and nutmeg ready to use. 
  4. Place the cubed pork in a large bowl
  5. Season with salt and pepper.
  6. Add the flour and toss to coat the pork.
  7. Place1 tablespoon oil over medium-high heat in a 5- to 6-quart Dutch oven.
  8. When oil is hot, add half the pork and brown on all sides.
  9. Remove from the pan with a slotted spoon – set aside.
  10. Add another tablespoon of oil and remaining pork – brown on all sides.
  11. Remove pork from pan – set aside with first batch of pork. (Save the flour in the bowl)
  12. Add remaining tablespoon oil to the Dutch oven and sauté onion and celery for ~ 5 to 7 minutes or until tender and transparent.
  13. Stir in garlic and sprinkle with any remaining flour – stir to coat.
  14. Slowly stir in broth, juice, and 1 cup water – stirring continuously with a wooden spoon.
  15. Return pork to pan – then, add sweet potatoes and sage.
  16. Bring to a boil – then, immediately reduce heat to a simmer, cover, and cook 20 to 25 minutes until potatoes and pork are tender.
  17. Season to taste with salt and pepper.
  18. Serve in warm bowls – sprinkled with nutmeg and fresh sage leaves.


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