Even though I’m not a fan of sweet potatoes, except for sweet potato fries and chips, there’s something about autumn that makes me want to give the baked/boiled kind a try. This recipe from LouAna oil sounds like a good test, but I think I’ll use olive oil rather than vegetable or canola.

Pork and Sweet Potato Stew

2/3 cup vegetable or canola oil, divided into 2 separate cups

1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes

1 teaspoon salt, divided in half

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1/3 cup all-purpose flour

2 cups (1/2-inch) cubed fresh or canned sweet potato

1 1/2 cups chopped onion

2 garlic cloves, minced

3 cups reduced-sodium chicken broth

1/4 cups sliced green onions (optional)

Heat 1/3 cup oil in a Dutch oven (or another thick-walled iron cooking pot with a tight-fitting lid) over medium-high heat. Place pork in a large zip-top bag. Combine 1/2 teaspoon of the salt, plus pepper, cumin and cinnamon; sprinkle over pork. Add flour to pork mixture; seal bag. Shake to coat. Add pork mixture to pan; sauté 4 minutes, turning to brown on all sides. Remove pork from pan.

Heat remaining oil over medium-high heat. Add remaining1/2 teaspoon salt, potato and onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute, stirring often.

Return pork to pan. Stir in broth; bring to a boil. Reduce heat and simmer 25 minutes or until pork is done and vegetables are tender. Sprinkle 1 tablespoon green onions over each serving, if desired.

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