Pork Fricassee With Sweet Potatoes

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 30%
  • Fat: 7.4g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 16.3g
  • Carbohydrate: 22.3g
  • Fiber: 2.7g
  • Cholesterol: 39mg
  • Iron: 1.6mg
  • Sodium: 236mg
  • Calcium: 33mg


  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound boned pork loin, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 cup dry vermouth
  • 1 cup low-salt chicken broth
  • 3 cups (1-inch) cubed peeled sweet potato (about 1 pound)
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried rubbed sage
  • 5 garlic cloves, minced
  • 1 (8-ounce) package mushrooms, quartered


  1. Combine flour, salt, and pepper in a shallow dish; dredge pork in flour mixture. Heat vegetable oil in a large Dutch oven over medium-high heat. Add pork and onion, and sauté 4 minutes. Stir in vermouth and broth, scraping pan to loosen browned bits. Add potato and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 40 minutes, stirring occasionally.
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