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A Stewed Pork and Purple Sweet Potatoes

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  • 3/4 lb Boneless pork loin, cut, into 1-inch pieces
  • Essence
  • 2 tb Olive oil
  • 1 c Chopped onions
  • 1/2 c Chopped bell peppers
  • 1/4 c Chopped celery
  • Salt and black pepper
  • 2 tb Flour
  • 1 lb Purple sweet potatoes,, peeled and cubed
  • 2 c Veal stock
  • 1/4 c Chopped green onions
  • 1 c Shredded sweet potato
  • 2 tb Chopped green onions
  • 1 tb Brunoise red peppers


In a mixing bowl, toss the pork pieces with Essence. In a large saut_ pan, heat the olive oil. When the oil is hot, add the pork and brown evenly. Remove the pork from the pan and set aside. In a mixing bowl, season the onions, peppers, and celery with salt and pepper. Stir the flour into the oil, stirring constantly for about 4 to 5 minutes, for a medium brown roux. Add the onions, peppers, and celery to the roux and cook for about 2 to 3 minutes or until slightly wilted. Return the pork to the skillet and cook, stirring constantly for 3 to 4 minutes. Add the sweet potatoes and broth. Bring the liquid up to a boil and reduce to a simmer. Cook for 40-45 minutes. Stir in the green onions and check seasonings. Make nests with shredded sweet potato and fry until crispy. Season with Essence. Spoon the stew into a shallow bowl and garnish sweet potato nests, green onions, and peppers. Posted to MC-Recipe Digest V1 #328
From: Meg Antczak <>
Date: Wed, 4 Dec 1996 07:57:46 -0500