This Pork and Sweet Potato Stew is a deeply comforting, one-pot meal perfect for chilly evenings. Tender pork shoulder and sweet potatoes create a rich, velvety texture that tastes even better the next day. It’s a nourishing, family-friendly dish that delivers warmth and satisfaction in every bowl.
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Why You’ll Love This Pork and Sweet Potato Stew
- Comfort in every bite: Tender pork and creamy sweet potatoes feel like a cozy hug.
- Incredibly forgiving: Flexible timing and ingredients make it stress-free.
- Meal prep magic: Stores and reheats beautifully for easy future meals.
- Balanced flavors: Sweet and savory notes create a hearty, wholesome dish.
Ingredients & Tools
- 1.5 kg pork shoulder, cut into 3 cm cubes
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large sweet potatoes, peeled and cubed
- 2 carrots, sliced into rounds
- 2 stalks celery, chopped
- 1 tbsp tomato paste
- 1 liter chicken or vegetable broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, and cutting board.
Notes: Using a heavy pot ensures even browning. Don’t skip the tomato paste—it adds depth and richness.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 32 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 5 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 5 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your pork. Pork shoulder (also called pork butt) is ideal here because of its marbling—it becomes incredibly tender during the long cook. Leaner cuts can dry out, so stick with shoulder for the best texture.
- Don’t rush the browning. Seriously, take your time searing the pork. Those browned bits at the bottom of the pot are packed with flavor and will dissolve into your stew, giving it a rich, savory base.
- Sweet potato size matters. Cut your sweet potatoes into even, bite-sized chunks—about 2-3 cm. If they’re too small, they’ll turn to mush; too large, and they won’t cook through properly.
- Broth quality counts. Since the broth makes up the majority of the liquid, using a good-quality, low-sodium broth gives you control over the seasoning and results in a much tastier stew.
How to Make Pork and Sweet Potato Stew
Step 1: Pat the pork cubes completely dry with paper towels—this is crucial for getting a proper sear. Season generously with salt and pepper. Heat the olive oil in your heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, add the pork and sear until deeply browned on all sides, about 3-4 minutes per batch. Transfer the browned pork to a clean plate and set aside.
Step 2: Reduce the heat to medium. In the same pot, you’ll notice all those delicious browned bits. Add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant—be careful not to burn it!
Step 3: Stir in the tomato paste, smoked paprika, and dried thyme. Cook for one minute, stirring constantly. You’ll see the color of the tomato paste darken slightly and it will smell wonderfully rich. This quick cook really wakes up the spices and deepens their flavor.
Step 4: Return the seared pork and any accumulated juices back to the pot. Pour in the broth, scraping the bottom of the pot with your wooden spoon to lift all those flavorful browned bits. Add the bay leaves. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer gently for 1 hour.
Step 5: After an hour, stir in the cubed sweet potatoes. The pork should be starting to become tender but not yet falling apart. Cover the pot again and continue to simmer for another 30-45 minutes, or until both the pork and sweet potatoes are fork-tender.
Step 6: Once everything is tender, remove the pot from the heat. Take out the bay leaves and discard them. Taste the stew and adjust the seasoning with more salt and pepper if needed. If you prefer a slightly thicker stew, you can mash a few of the sweet potato pieces against the side of the pot with a spoon—this will naturally thicken the broth. Let it rest for 5-10 minutes before serving, garnished with fresh parsley if you like.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed to loosen.
Serving Suggestions
Complementary Dishes
- Crusty bread or dinner rolls — Essential for sopping up every last bit of the delicious, savory broth. A warm, buttered slice is pure heaven.
- A simple green salad with a sharp vinaigrette — The fresh, acidic crunch provides a lovely contrast to the rich, hearty stew and cleanses the palate.
- Buttered egg noodles or creamy polenta — Serve the stew over a bed of either for an extra comforting and filling meal that turns it into a real feast.
Drinks
- A medium-bodied red wine like a Pinot Noir — Its bright red fruit notes and mild earthiness complement the sweet and savory elements without overpowering them.
- A crisp, malty lager or amber ale — The carbonation and slight bitterness cut through the richness of the stew beautifully, making each bite taste fresh.
- Sparkling water with lemon — A non-alcoholic option that offers a refreshing, palate-cleansing fizz which is perfect between spoonfuls.
Something Sweet
- Warm apple crumble with vanilla ice cream — The cozy, spiced apples and cold cream are a classic, comforting follow-up to a savory stew.
- Dark chocolate pots de crème — Rich, silky, and not too heavy, offering a deep, chocolatey finish that feels indulgent but not overwhelming.
- Simple shortbread cookies — Their buttery, crumbly texture and mild sweetness are a lovely, simple way to end the meal on a sweet note.
Top Mistakes to Avoid
- Mistake: Crowding the pot when browning the pork. If you add too much pork at once, the pot temperature drops and the meat steams instead of searing. This means you miss out on all that deep, caramelized flavor. I’ve messed this up before too, and the stew just isn’t the same.
- Mistake: Boiling the stew aggressively. A gentle simmer is your friend. A rolling boil will make the pork tough and can cause the sweet potatoes to disintegrate into a mushy mess. Keep the heat low and patient.
- Mistake: Adding the sweet potatoes too early. If you put them in with the pork at the beginning,
Pork And Sweet Potato Stew
Make this comforting Pork and Sweet Potato Stew for a hearty, one-pot meal. Tender pork and sweet potatoes simmer to perfection. Get the easy recipe here!
Ingredients
For the Stew
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1.5 kg pork shoulder (cut into 3 cm cubes)
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2 tbsp olive oil
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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2 large sweet potatoes (peeled and cubed)
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2 carrots (sliced into rounds)
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2 stalks celery (chopped)
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1 tbsp tomato paste
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1 liter chicken or vegetable broth
-
1 tsp smoked paprika
-
1 tsp dried thyme
-
2 bay leaves
-
Salt and black pepper (to taste)
-
Fresh parsley (for garnish (optional))
Instructions
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Pat the pork cubes completely dry with paper towels—this is crucial for getting a proper sear. Season generously with salt and pepper. Heat the olive oil in your heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, add the pork and sear until deeply browned on all sides, about 3-4 minutes per batch. Transfer the browned pork to a clean plate and set aside.01
-
Reduce the heat to medium. In the same pot, you’ll notice all those delicious browned bits. Add the diced onion, carrots, and celery. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant—be careful not to burn it!02
-
Stir in the tomato paste, smoked paprika, and dried thyme. Cook for one minute, stirring constantly. You’ll see the color of the tomato paste darken slightly and it will smell wonderfully rich. This quick cook really wakes up the spices and deepens their flavor.03
-
Return the seared pork and any accumulated juices back to the pot. Pour in the broth, scraping the bottom of the pot with your wooden spoon to lift all those flavorful browned bits. Add the bay leaves. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer gently for 1 hour.04
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After an hour, stir in the cubed sweet potatoes. The pork should be starting to become tender but not yet falling apart. Cover the pot again and continue to simmer for another 30-45 minutes, or until both the pork and sweet potatoes are fork-tender.05
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Once everything is tender, remove the pot from the heat. Take out the bay leaves and discard them. Taste the stew and adjust the seasoning with more salt and pepper if needed. If you prefer a slightly thicker stew, you can mash a few of the sweet potato pieces against the side of the pot with a spoon—this will naturally thicken the broth. Let it rest for 5-10 minutes before serving, garnished with fresh parsley if you like.06
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