Recipes out of the Blond Box

3 medium sweet potatoes (2 ¾ pounds), peeled and cut in ¾" pieces.
4 small parsnips or carrots, peeled and cut in ½" thick slices
2 cups chopped onion
4 pounds boneless pork shoulder in 1" cubes
2 large tart apples, peeled and coarsely chopped
½ cup flour
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried sage
1 teaspoon dried thyme
2 cups apple cider

Pumpernickel or other dark bread

1. Layer sweet potatoes, parsnips, onions, pork, and apple in 6 quart crockpot.
2. Mix flour, salt, sage, thyme, and pepper in a small bowl. Add cider and stir until smooth; pour over meat and vegetables.
3. Cover and cook on low 7 – 9 hours or until pork in sweet potatoes are tender when pierced.

Variation: substitute hard cider for regular cider