Pork & Sweet Potato Casserole

2 tbsp olive oil 500g Diced Pork Leg 1 large onion, finely sliced 2 cloves garlic, finely chopped 2 large Sweet Potatoes, peeled and cubed 1 tsp ground cumin 1 tsp sweet smoked paprika 2 tbsp chopped fresh oregano 150 ml dry white wine 400g can chopped tomatoes 170 ml pot Soured Cream 2 tbsp chopped fresh parsley Step 1: Heat oil in a large flameproof casserole. Add pork and brown on all sides, then add the onion and garlic and cook for 3-4 mins unitl softenend. Add the sweet potatoes, then scatter over the cumin, paprika, oregano and seasoning. Stir for 1-2 mins. Step 2: Pour in the wine then add the tomatoes to the pan with 100 ml cold water. Bring to the boil then cover the pan and simmer gently for 1 1/4 hours until the pork is tender and the sauce has thickened. Stir in the soured cream and scatter with the chopped parsley. Serve with steamed rice and a large green salad or steamed cabbage. Serves 4