This Pork and Sweet Potato Stew with Cinnamon is a deeply comforting dish that brings together tender pieces of pork, naturally sweet and creamy sweet potatoes, and the warm, aromatic note of cinnamon. It’s the kind of stew that feels slow-cooked and soulful, even though it’s simple enough to prepare at home.

Inspired by rustic, home-style cooking where spices are used gently rather than aggressively, this stew balances savory and sweet flavors beautifully.

Why I Love This Recipe

I love this recipe because it transforms humble ingredients into something truly special. Pork and sweet potatoes are both affordable and widely available, yet when simmered together with cinnamon, onions, and garlic, they create layers of flavor that feel thoughtful and indulgent.

This stew is also incredibly forgiving—you can let it simmer slowly, and it only gets better with time. It’s the kind of dish that tastes even more delicious the next day, making it ideal for meal prep or leftovers.

Why This Is a Must-Try Dish

This stew is a must-try because it offers a unique flavor profile that stands out from typical pork stews. The gentle sweetness of sweet potatoes paired with savory pork and a hint of spice makes it comforting but not boring.

It’s wholesome, filling, and versatile enough to be served for both casual family meals and relaxed dinner gatherings. Plus, it’s a complete meal in one pot, saving time without sacrificing taste.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 20 minutes
Cooking Time: 1 hour 15 minutes
Total Time: Approximately 1 hour 35 minutes

Servings: 4 to 6 servings
Calories: Approximately 420–450 calories per serving

Course: Main Course
Cuisine: Comfort Food / Fusion (Rustic European-inspired)

Ingredients

• 800 g pork shoulder or pork stew meat, cut into bite-sized pieces
• 2 tablespoons vegetable oil or olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 large sweet potatoes, peeled and cut into chunks
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• ½ teaspoon ground black pepper
• Salt to taste
• 2 tablespoons tomato paste
• 3½ to 4 cups pork stock or chicken stock
• 1 bay leaf
• 1 tablespoon soy sauce or Worcestershire sauce
• Fresh parsley or coriander for garnish (optional)

Cooking Directions

Heat oil in a heavy-bottomed pot and brown the pork pieces until golden on all sides. Remove the pork and set it aside. In the same pot, sauté onions until soft and translucent, then add garlic and cook briefly until fragrant. Stir in tomato paste and spices, allowing them to bloom gently. Return the pork to the pot, add vegetables, stock, and seasonings, then simmer slowly until the pork is tender and the stew is rich and thick.

Step-by-Step Preparation Method

Step 1: Pat the pork dry and season lightly with salt and pepper. Heat oil in a large pot over medium-high heat and brown the pork in batches. Remove and set aside.

Step 2: Reduce heat to medium. Add chopped onions to the same pot and cook until softened. Add garlic and sauté for about 30 seconds.

Step 3: Stir in tomato paste, cinnamon, paprika, and black pepper. Cook for 1–2 minutes to deepen the flavors.

Step 4: Return the browned pork to the pot. Add carrots, sweet potatoes, bay leaf, soy sauce, and stock. Stir well.

Step 5: Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 60–75 minutes, stirring occasionally, until the pork is tender and the sweet potatoes are soft.

Step 6: Taste and adjust seasoning with salt if needed. Remove bay leaf before serving.

How to Serve This Recipe

Serve this stew hot in deep bowls, garnished with freshly chopped parsley or coriander. It pairs beautifully with crusty bread, steamed rice, or mashed potatoes. For a lighter option, serve it on its own as a hearty, complete meal.

Recipe Tips

Use pork shoulder or pork butt for the best texture, as these cuts become tender and flavorful with slow cooking. Cut sweet potatoes into evenly sized pieces so they cook at the same rate. If the stew becomes too thick, add a splash of warm stock or water while simmering. Let the stew rest for 10 minutes before serving to allow flavors to settle.

Variations in Detail

For a spicier version, add a pinch of chili flakes or smoked chili powder. To make it more aromatic, include a small piece of fresh ginger along with the garlic. You can replace cinnamon with a cinnamon stick for a milder, more rounded flavor. For a vegetable-forward version, reduce the pork and add chickpeas or lentils. If you prefer a slightly sweeter stew, add a tablespoon of honey or brown sugar near the end of cooking.

Freezing and Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. For freezing, allow the stew to cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little stock if needed.

Special Equipment Needed

• Heavy-bottomed pot or Dutch oven
• Sharp knife and cutting board
• Wooden spoon or spatula
• Ladle for serving

Frequently Asked Questions

Can I make this stew in a slow cooker?
Yes, brown the pork and onions first, then transfer everything to a slow cooker and cook on low for 6–7 hours.

Does cinnamon make the stew sweet?
No, the cinnamon adds warmth and depth rather than sweetness when used in small amounts.

Can I use bone-in pork?
Yes, bone-in pork adds extra flavor. Just remove bones before serving.

What can I use instead of sweet potatoes?
Butternut squash or pumpkin works well as a substitute.

Conclusion

Pork and Sweet Potato Stew with Cinnamon is a comforting, flavorful dish that proves simple ingredients can create extraordinary results. With tender pork, creamy sweet potatoes, and a gentle hint of spice, this stew is perfect for cozy dinners and make-ahead meals. Whether you enjoy it fresh or as leftovers the next day, it’s a recipe that warms both the body and the soul.