Apple Cider Stew

2 medium sweet potatoes (1 1/4 lb.), peeled and cut in 3/4 in. pieces
3 small parsnips or carrots, peeled and cut in 1/2 inch-thick slices
1 cup chopped onion
2 lb. boneless pork shoulder, cut in 1-in. pieces
1 large Granny Smith apple, peeled, cored, and coarsely chopped
1/4 cup flour
3/4 tsp. salt
1/2 tsp. each dried sage and thyme
1/4 tsp. pepper
1 cup apple cider

1) Layer sweet potatoes, parsnips/carrots, onion, pork, and apple in a 3 1/2 qt. or larger slow cooker.
2) Stir flour, salt, sage, thyme, and pepper in a small bowl to mix. Add cider; stir until smooth. Pour over meat and vegetables.
3) Cover and cook on low 7 to 9 hours or until pork and sweet potatoes are tender when pierced.