Instructions: 1 1/2 Cups lowfat sour cream
1 teaspoon maple syrup
2 teaspoons olive oil, divided
1/2 pound lean boneless pork loin, cut in 3/4" cubes 1/2 teaspoon dark sesame oil
4 cups sweet potato, peeled and cut in 1" cubes 1 cup onion, diced
1 cup bell pepper, diced
1 garlic clove, crushed
1 1/2 cups chicken broth
1/4 cup tomato sauce
1 bay leaf
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon garam masala
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups cooked rice
fresh parsley

In a small bowl, combine sour cream and maple syrup. Set aside.

Preheat oven to 350 degrees F. Heat half of the olive oil in a large ovenproof Dutch oven over medium high heat. Add pork, brown well on each side. Remove and set aside. Heat remaining olive oil and the sesame oil in the Dutch oven over medium high heat. Add sweet potato, onion, bell pepper, and garlic. saute for 2 minutes. Add broth, tomato sauce, and bay leaf. Bring to a boil. Remove from heat and cover. Bake for 40 minutes. (halfway thru the 40 minutes is a good time to start the rice if you havent already)

Strain pork mixture through a colander into a bowl. Return the broth mixture to the pan and set the pork mixture aside. In a small bowl, combine cornstarch and water. Add cornstarch mixture, garam masala, salt, and ground red pepper; bring to a boil. Cook for 1 minute, stirring constantly. Whisk in sour cream mixture. Return pork mixture to pan; cook through until heated.

Serve over rice and garnish with parsley and toasted coconut.

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