2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 cups chopped fresh spinach
2 tablespoons lime juice
Heat oil in a large Dutch oven or pot until hot. Add pork; cook until no longer
pink, about 4 to 5 minutes. Drain well.
Toss pork with red and black pepper in a
bowl; set aside.
Add 1/4 cup beef broth to pot; add onion and celery, and cook until tender. Add
pork, remaining beef broth, rosemary and salt. Bring to a boil. Add pasta and sweet
potatoes and boil, stirring occasionally, for 10 to 15 minutes or until pasta is
Stir in spinach and lime juice. (Stew will continue to absorb liquid.)