Instructions: In shallow dish, combine sugar with flour. Coat pork cubes lightly in mustard; dredge in sugar mixture. In large nonstick skillet, heat oil over medium heat; cook pork, a layer at a time, until browned on all sides. With slotted spoon, transfer to large Dutch oven. Add onion and garlic to skillet; cook until softened, about 3 minutes. Remove with slotted spoon to Dutch oven. Discard any fat in skillet; pour in chicken stock and sherry.

Bring to boil and cook for 1 minute, stirring to scrape up browned bits from bottom of pan. Add to Dutch oven. Peel sweet potatoes; cut into 1 inch cubes. In large saucepan of boiling water, cook potatoes until barely tender, about 3 minutes. Drain and add to Dutch oven. Cover and bake in 350F oven until meat is tender, about 45 minutes. Add salt and pepper.

(Ragout can be cooled, covered and refrigerated overnight. Reheat, uncovered, in 375F oven until heated through, 30 to 40 minutes.) Sprinkle with parsley.

Makes about 8 servings.

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