Pork & Kamote Casserole

INGREDIENTS:
1 1/2 kilos pork, cut into serving pieces
1/2 cup mustard
1/3 cup brown sugar
1 cup flour
3-4 tablespoons sunflower oil (or olive oil)
1 onion, chopped
2 cloves garlic, minced
1 1/2 cups chicken broth
1 cup sherry
1 1/2 kilos kamote, cut into serving pieces

DIRECTIONS:
Preheat oven to 350°F. Combine brown sugar and flour in a bowl. Coat pork cubes in a mustard, then in the flour mixture. Heat oil in a large frying pan, and brown pork cubes on all sides. Transfer pork cubes to a large casserole dish. Continue until all pork cubes are browned. Add onions and garlic to the frying pan and cook until softened but not brown. Add them to the casserole dish. Discard any fat in the frying pan. Add the broth and sherry to the pan, and bring to a boil. Pour into the casserole dish. Add the kamote to the casserole dish. Cover with foil and bake for at least one hour.

Optional: Season with salt and pepper to taste, and add parsley.