Crockpot recipes
Pork And Sweet Potato Stew
1 pound boneless pork shoulder roast cut into 1" cubes
1 tablespoon cooking oil
6 medium sweet potatoes -- peeled, and cut into 1" pieces
1 medium onion -- coarsely chopped
1/3 cup coarsely-chopped dried apples
1 tablespoon quick-cooking tapioca
1 garlic clove -- minced
2 teaspoons snipped fresh sage (or 1/2 tspn dried sage, crumbled)
1/4 teaspoon ground cardamom
1/4 teaspoon freshly-ground black pepper
2 cups chicken broth
1 cup apple juice or apple cider

In a large skillet, brown meat, half at a time, in hot oil. Drain off fat. In a 3 1/2- or 4-quart crockery cooker, place sweet potatoes, onion and dried apples. Add meat.

Sprinkle with tapioca, garlic, dried sage (if using), cardamom and pepper. Pour broth and juice or cider over all. Cover; cook on LOW heat for 6 hours or on HIGH for 3 hours. If using, stir in fresh sage and serve.

This recipe yields 4 servings.

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