Sweet Potato Stew

• 1 (1 1/2-3 lb) pork roast
• 4 teaspoons olive oil
• 14 cup cumin seed
• 13 cup flour
• 14 teaspoon salt
• 14 teaspoon ground pepper
• 2 cups white onions (diced)
• 3 -4 sweet potatoes (or russet)
• 2 cups baby carrots
• 1 cup celery (optional)
• 32 ounces broth (Vegetable or Chicken works best)
• salt and pepper
• toast (optional) or garlic bread (optional)

1. Place flour, salt, cumin seeds and pepper on a plate or shallow dish, mix and spread (or shake evenly) on dish.
2. Save leftover flour mix.
3. Place large pot with lid, or dutch oven on high heat.
4. Add oil to pan.
5. Slice washed potatoes into 1 inch thick coins.
6. Slice onions into 1/2 inch thick rings, dice.
7. When pan is hot, place roast on bottom of pan, roast each side 3-4 minutes or until golden brown.
8. Push roast to the side as best you can.
9. Have broth handy now please!
10. Add remaining flour mix, carefully let it brown too- being careful not to let it get too hot and catch fire!
11. Quickly add broth and vegetables.
12. Cover and reduce heat to a slow simmer (low)- or transfer to a cock pot on the low setting- for 6-8 hours.
13. Pull apart meat, serve with toast or garlic bread.
14. Enjoy!

pork roast, olive oil, cumin, flour, salt, ground pepper, white onions, baby carrots, celery, broth, salt, garlic bread

Taken from www.food.com/recipe/sweet-potato-stew-437051 (may not work)