Pork and Sweet Potato Stew

You know I like sweet potatoes, so I like this casserole. It's different, and fancy enough for company - serve it with crusty rolls or bread to soak up the delicious sauce.

1/3 cup brown sugar
1/3 cup flour
1/4 cup Dijon mustard
3 pounds pork, cut in 1 inch cubes
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 1/3 cups chicken broth
1 cup dry sherry
3 pounds sweet potatoes, peeled and cut in 1 inch cubes
salt and pepper
1/4 cup fresh parsley, chopped

Preheat oven to 350 degrees F.

Combine brown sugar and flour in a small bowl.

Coat pork cubes in mustard, then in the flour mixture.

Heat oil in a large frying pan, and brown pork cubes on all sides.

Transfer pork cubes to a large casserole dish. Continue until all pork cubes are browned.

Add onions and garlic to the frying pan and cook until softened but not brown. Add them to the casserole dish.

Discard any fat in the frying pan. Add the broth and sherry to the pan, and bring to a boil. Pour into the casserole dish.

Add sweet potato cubes to the casserole dish. Cover and bake for 50 to 60 minutes, until meat and sweet potatoes are tender.

Season with salt and pepper to taste, and add parsley. (About 8 servings.)