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By combining pork, yams and corn, you will have an eye-catching one-dish stew that is sure to become a family favorite.
Also see Article: Louisiana Sweet Potatoes

Makes 8 servings.

• 2 lbs. pork tenderloin, trimmed of fat and cut into 1 1/2 inch cubes
• 1 large onion, chopped
• 1 (28-oz.) can no-salt-added tomatoes, with their juices
• 1 (14.5-oz.) can fat-free chicken broth
• 2 bay leaves
• Salt and pepper to taste
• 2 lbs. sweet potatoes (yams) (about 4), peeled and cut into 1-inch cubes
• 1 (16-oz.) package frozen corn

In a large pot coated with non-stick cooking spray, brown pork over low heat, about 5 minutes.

Add onion. Cook until softened, about 7 minutes.

Add tomatoes, chicken broth, bay leaves, salt and pepper.
Cook 30 minutes.

Add yams and corn.
Simmer until potatoes and pork are tender, 45 minutes to 1 hour.

Remove bay leaves before serving.

Hint: Add canned sweet potatoes after cooking because they are already cooked.

Per serving: 338 calories, 29.8g protein, 45.4g carbohydrate, 5.9g fiber, 4.8g total fat, 1.5g saturated fat, 73.7mg cholesterol, 120mg sodium

Louisiana Sweet Potato Commission, Louisiana Department of Agriculture and Forestry -
* Created by Louisiana Sweet Potato Commission spokesperson, Holly Clegg.



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