Oven-Baked Pork Stew

1 1/2 lbs boneless pork, cut into 1-inch cubes

2 Tablespoons fat

3 Tablespoons flour

2 16 ounce can tomatoes, blended

2 cloves garlic

1 bay leaf

2 teaspoons sugar

2 teaspoons beef bouillon granules

1 teaspoon thyme

1 teaspoon oregano

2 teaspoon salt

1/2 teaspoon hot pepper sauce

1/2 cup water

4 cups sweet potatoes, peeled, large dice

1 large onion, cut into thin strips

1 green pepper, cut into thin strips

1 12 oz package frozen peas

In a large skillet brown meat, half at a time, in hot fat. Remove meat from skillet, reserving drippings. Stir flour into drippings. Stir in tomatoes, garlic, bay leaf, sugar, bouillon granules, thyme, oregano, salt, pepper sauce, and water. Cook and stir till thickened and bubbly. In a large casserole combine meat, sweet potatoes, onion, and green pepper. Stir in tomato mixture. Bake, covered, in a 350 degree oven about 1 1/2 hours or till meat and vegetables are tender. Remove bay leaf. Stir in peas. Let sit 5-10 minutes. Serves 6.