Pork and Sweet Potato Stew
This Pork and Sweet Potato Stew is an easy one-pot dinner made with tender pork, sweet potatoes, black beans, tomatoes, and warm spices simmered together in a rich, flavorful broth.
It’s the kind of hearty pork recipe that’s perfect for cool evenings, busy weeknights, or whenever you’re craving a comforting bowl of homemade stew.
The combination of savory pork and naturally sweet potatoes creates a satisfying balance of flavors, while the beans make it even more filling.
Serve it with a slice of crusty bread or warm cornbread for an easy family dinner that’s both comforting and delicious.
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Why You’ll Love This Pork and Sweet Potato Stew
- Easy one-pot meal with minimal cleanup
- Ready in about an hour
- Made with simple, wholesome ingredients
- Hearty enough to feed the whole family
- Great for meal prep and leftovers
- Naturally packed with protein and vegetables
- Freezer-friendly for easy future meals
What are the ingredients for Pork Sweet Potato Stew?
This stew recipe comes together with simple ingredients that create a rich, hearty meal full of comforting flavor. Here’s what you’ll need:
- Pork shoulder or pork loin – Both work well, but pork shoulder becomes especially tender as it simmers.
- Sweet potatoes – Peeled and diced into evenly sized pieces so they cook evenly.
- Onion, carrots, and celery – These classic vegetables add flavor and texture to the stew.
- Garlic – Fresh minced garlic gives the broth extra depth and savory flavor.
- Chicken or vegetable broth – Creates the flavorful base for the stew.
- Diced tomatoes – Add a subtle sweetness and a touch of acidity that balances the richness of the pork.
- Herbs and seasonings – Thyme, rosemary, bay leaves, salt, and black pepper give the stew its warm, comforting flavor.
- Olive oil – Used to brown the pork and sauté the vegetables before everything simmers together.
One of the best things about this recipe is how easy it is to customize. Add black beans, corn, kale, or your favorite vegetables to make it your own while using up ingredients you already have in the kitchen.
How to Make Pork and Sweet Potato Stew
Making this couldn’t be easier. Everything cooks together in one pot, allowing the flavors to blend while the pork becomes tender and the sweet potatoes soften.
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the pork on all sides, then remove it from the pot.
- Sauté the onion and garlic until softened and fragrant.
- Stir in the spices, followed by the diced tomatoes and chicken broth.
- Add the sweet potatoes, black beans, and browned pork back to the pot.
- Bring the stew to a boil, then reduce the heat and simmer until the pork is cooked through and the sweet potatoes are fork tender.
- Taste and adjust the seasonings if needed, then garnish with fresh parsley before serving.
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What to Serve with Pork and Sweet Potato Stew
While this recipe is satisfying on its own, pairing it with a simple side dish can make it an even more complete meal.
- Crusty bread is perfect for dipping into the savory broth and making sure none of it goes to waste.
- Cornbread adds a slightly sweet, buttery flavor that pairs perfectly with the savory pork and sweet potatoes.
- Buttermilk biscuits are soft, flaky, and ideal for serving alongside a warm bowl of stew.
- White and Brown rice helps soak up the broth and stretches the meal to feed a larger family.
- A simple green salad with a light vinaigrette provides a fresh, crisp contrast to the rich stew.
- Roasted vegetables, such as Brussels sprouts, broccoli, or green beans, round out the meal with even more flavor and nutrition.
Yes. Pork shoulder becomes incredibly tender when simmered and is one of the best cuts for stew. It requires a longer cooking time than pork tenderloin but develops a richer flavor.
Absolutely. The flavors become even better after sitting overnight, making this a great meal prep recipe.
Yes. Cool the stew completely before freezing in freezer-safe containers for up to three months.
Yes. Brown the pork and vegetables first for the best flavor, then cook on Low for 6–8 hours or High for 3–4 hours, adding the parsley just before serving.
More Soup Recipes & Comfort Food Ideas
If you enjoyed this Pork and Sweet Potato Stew, be sure to browse more of my Soup Recipes, Comfort Food Recipes, Pork Recipes and Sweet Potato Recipes for even more hearty meals your family will love. Whether you’re looking for another cozy bowl of soup or a comforting weeknight dinner, you’ll find plenty of recipes to add to your menu.
Pork and Sweet Potato Stew
Equipment
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium red onion diced
- 2 celery stalks diced
- 2-3 garlic cloves minced
- salt and black pepper to taste
- 1¼ lb pork tenderloin cut into 1” cubes
- 2 medium sweet potatoes peeled and cut into 1” cubes
- 1 15- oz. can black beans drained and rinsed
- 1 tsp cumin
- ½ tsp chili powder
- 2 tsp italian seasonings
- 2 bay leaves
- 1 14- oz. can crushed tomatoes
- 2 cups chicken stock
- ¼ cup fresh parsley chopped, divided
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add red onion, celery, and garlic. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring frequently, until the veggies soften and develop a bit of color, approximately 3-4 minutes.
- Add pork tenderloin and sweet potatoes and cook, stirring occasionally, until the meat begins to brown, around 2-3 minutes.
- Add black beans and spices and stir to combine. Cook for another 30 seconds, or just until the spices become fragrant. Taste and season with additional salt and black pepper, if desired.
- Add crushed tomatoes and chicken stock and increase heat to high. Bring to boil, and then reduce heat to medium. Simmer, stirring occasionally, until pork is cooked through and the sweet potatoes are fork-tender, approximately 13-15 minutes.
- Remove your Pork and Sweet Potato Stew Recipe from heat and discard bay leaves.
- Stir in 3 tablespoons of fresh parsley. Taste and adjust seasonings, as desired.
- Top pork and sweet potato stew with remaining fresh parsley for garnish and serve immediately. Enjoy!
Im not a sweet pottoatoe lover but I have friends that would liek this recipe
This was really good with a couple of changes. I made some changes, but I believe that the recipe as written would be really good as well. Instead of tenderloin, I used pork loin. To make sure that it was well-cooked, I used an Instapot to cook the pork for 10 minutes (in the presence of all the other stuff). Also, I used less than the suggested amount of pork and used half a ring of kielbasa sliced into rings (because I needed to use it up). Also threw in some kale, again because it needed to be used. Didn’t use any parsley because I didn’t have any. Bottom line – really tasty.