Pork and Sweet Potato Stew

This week at VBS, the kids have been exploring the Natural Wonders of the World. I oversee the volunteer break room and besides the standard breakfast/brunch foods, I’ve incorporated some ethnic cuisine each day. Inspired by Victoria Falls in Africa, I created this recipe with some traditional African cuisine- meat, fresh produce, and spices.

Pork and Sweet Potato Stew

*This makes a good bit of stew (probably about 10-12 servings.) You can halve the recipe, or freeze whatever is not eaten.

  • 2.5 lbs pork loin, cooked and chopped into bite-size pieces

  • 1 large can organic crushed tomatoes

  • 3 sweet potatoes, cooked and cut into 1″ pieces

  • 2 garlic cloves, minced

  • 1/3 cup onion, diced

  • 2 teaspoon cumin

  • 2 teaspoon dried oregano

  • 2 teaspoon paprika

  • salt and pepper to taste

  • 1 tablespoon olive oil

Heat olive oil over medium heat. Saute onion and garlic for 5-7 minutes. Add into crock pot along with all other remaining ingredients. Add a little water or broth (about 1/2 cup at a time) if it is thick. Cook on low for about 2 hours. You can also just simmer this on the stove top for 30-45 minutes. Since this one-pot dish provides plenty of protein and complex carbs, serve with steamed broccoli, roasted asparagus, or any green veggie side.

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2 Comments

  1. 135/85 = 2x « Whole to the Core
  2. My Favorite Foods of Fall « Whole to the Core

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