Pork, Pineapple and Sweet Potato Soup

Cooking it up

1. In medium size pan fry the cubed sweet potatoes in canola oil (there should be enough canola oil to cover the pan). While cooking, salt the sweet potatoes. After ten minutes, or when the sweet potatoes are just beginning to soften, remove from the heat letting the sweet potatoes rest.
2. Meanwhile, start heating stew pork in stockpot with salt (to enhance pork flavor) and 1/4 cup of the pineapple juice. Once the pink begins to fade away, add in the sweet potatoes, draining away as much canola oil as possible. Lid up the pot and let pork and sweet potatoes cook until sweet potatoes are spongy and the pork is no longer pink.
3. Once the pork is no longer pink, add in the cup of pineapple. Stir then let cook for five minutes.
4. After five minutes, or when spatula can cut through the sweet potato (when sweet potato is done) add in the remaining 1 3/4 cup of pineapple juice along with another pinch of salt. Let cook until pineapple juice comes to a boil.
5. Once at a boil, remove from the heat and let the soup rest for one minute. After a minute, mash the sweet potatoes, pineapple and pork together (or serve without mashing).