1 1/2 pounds sweet potatoes
1 onion, finely chopped
3 cups milk
2 stalks celery, finely chopped
2 teaspoons paprika
3 teaspoons salt
Place sweet potatoes, onion, milk, celery, paprika, salt and salt in a medium bowl. Mix thoroughly, leaving a 1/3 to 1/2 inch margin on the side of both bowls. Chill in refrigerator for several hours.
Preheat oven to 350 degrees F (175 degrees C).
Heat oven to 375 degrees F (190 degrees C). Place pork and sweet potatoes in large, heavy-duty saucepan. Seal heat and pour over pigs. Cover with foil, and let stand overnight.
Place seasoned dry rub (e.g. Dirty Weiss) over all; saute over medium heat until slightly browned. Remove rub, reserving remaining liquid for coating. Place coated pork and sweet potato on foil. In a medium bowl, mix together milk, celery, paprika, salt and salt. Spread evenly over pork and sweet potatoes. Cover pan, and chill overnight.
Remove pork and sweet potatoes from refrigerator, and plop on foil, or foil panels.
Bake for 1 hour in the preheated oven, until pork is tender. Remove foil and cover pork with foil to keep hot steam from smoking on cooking liquid.