Pork and Sweet Potato Stew

Preheat your oven to the desired temperature of 350 degrees Fahrenheit (or equivalently, 175 degrees Celsius).

Next, take a large casserole dish or Dutch oven and give it a light coating of cooking spray to prevent food from sticking.

In one bowl, mix together Dijon mustard and a small amount of water to create a smooth paste. In another bowl, combine brown sugar and flour in a 1:1 ratio to create a dry mixture.

Then, take your pork cubes and coat them evenly with the Dijon mustard paste, followed by a generous sprinkling of the brown sugar-flour mixture to coat.

Heat some olive oil in a large skillet over medium heat on your stovetop. Once the oil is hot, add the brown-coated pork cubes and cook on all sides for approximately 3 minutes per side. Remove the cooked pork from the skillet and transfer it to your prepared casserole dish, leaving any remaining oil in the skillet.

In the same hot skillet, sauté sliced onions and minced garlic until they are soft and translucent, taking about 5 minutes to achieve. Then, add chicken broth, sherry, diced sweet potatoes, black pepper, dried rosemary, and salt to the skillet. Stir everything together until it comes to a boil.

Pour the sweet potato mixture over the cooked pork cubes in your casserole dish, followed by a covering of aluminum foil to trap heat and moisture.

Bake the casserole in your preheated oven for 50 minutes, then remove the foil and continue baking until the pork is no longer pink inside and the sweet potato cubes are tender, taking an additional 20 minutes to achieve.