Pork and Sweet Potato Stew

• 1 lb boneless prok shoulder roast, cut into 1-inch cubes
• 1 tbsp cooking oil
• 6 medium sweet potatoes, peeled and cut into 1-inch pieces (about 2 pounds)
• 1 cup coarsely chopped onion (1 large)
• 1/3 cup dried apples, coarsely chopped
• 1 tbsp quick-cooking tapioca
• 1 clove garlic, minced
• 2 tsp snipped fresh sage or 1/2 teaspoon dried sage, crushed
• 1/4 tsp ground cardamom
• 1/4 tsp black pepper
• 2 cup chicken broth
• 1 cup apple juice or apple cider

1. In a large skillet brown meant, half at a time, in hot oil.
2. Drain off fat.
3. In a 31/2- or 4-quart crockery cooker place sweet potatoes, onion and dried apples.
4. Add meat.
5. Sprinkle with tapioca, garlic, dried sage (if using), cardamom, and pepper.
6. Pour broth and apple juice over all.
7. Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.
8. If using, stir fresh sage into juices.

prok shoulder roast, cooking oil, sweet potatoes, onion, dried apples, tapioca, clove garlic, fresh sage, ground cardamom, black pepper, chicken broth, apple juice

Taken from cookpad.com/us/recipes/338344-pork-and-sweet-potato-stew (may not work)