3cupssweet potatoespeeled and cubed (about 3 sweet potatoes)
2cupsapplespeeled or unpeeled (cook’s choice), seeded, and cubed (about 2 apples)
1cuponionchopped
2T.water
For cheese dumplings:
1cupflour
1½tsp.baking powder
¼tsp.salt
⅔cupbuttermilk
¼cupCheddar cheese
½tsp.parsley flakesoptional
Instructions
To make stew:
In a medium mixing bowl or gallon-sized plastic bag, mix together the flour, salt, thyme, and pepper.
Add the pork cubes and stir or shake to coat pork evenly.
Place coated pork cubes on waxed paper and reserve remaining flour mixture to be used a bit later.
In a Dutch oven or large saucepan, heat oil over medium-high heat; add pork cubes and cook, stirring occasionally, for about 5 minutes or until browned on all sides.
Add all remaining stew ingredients except for the reserved flour and 2 tablespoons water.
Bring to a boil; reduce heat, cover, and simmer 45-60 minutes or until pork is tender, stirring occasionally.
In a small bowl, mix together the reserved flour mixture and 2 tablespoons water and blend until smooth.
Add to the stew; cook and stir for several minutes until stew is slightly thickened.
To make cheese dumplings:
Mix together the flour, baking powder, and salt.
Add the buttermilk, cheese, and parsley (if using) and stir just until moistened.
Drop by tablespoonfuls into hot stew.
Cover Dutch oven tightly and cook 25-35 minutes or until dumplings are fluffy and no longer doughy.