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Place amaranth in a small bowl. Stir in 1 cup boiling water. Cover and let stand for at least 1 hour.
Preheat oven to 375°F. Lightly coat a 3-quart rectangular baking dish with cooking spray. Sprinkle pork with sage and toss to coat. In a large nonstick skillet brown pork in hot oil over medium-high heat. Transfer pork to the prepared baking dish.
Add mushrooms, onion and garlic to the same skillet. Cook and stir about 5 minutes or until the onion is tender. Stir in sweet potato cubes and 1 cup water. Bring to boiling. In a small bowl stir together 1/4 cup cold water, the cornstarch, and 1/4 teaspoon of the salt; stir into mixture in skillet. Cook and stir until mixture thickens. Pour into baking dish over pork. (Sweet potatoes will not be done yet.) Bake for 30 minutes. Remove from oven. Increase oven temperature to 450°F.
For biscuit topper, in a large bowl combine flour, cornmeal, baking powder, thyme, black pepper and the remaining 1/4 teaspoon salt. Using a pastry blender, cut in light butter until mixture resembles coarse crumbs. Add soaked amaranth and any liquid remaining in the bowl. Stir until combined.
Using a large spoon, drop biscuit topper into eight mounds (about 1/4 cup each) onto pork stew. Bake for 12 to 15 minutes or until biscuits are browned and a toothpick inserted in the center of a biscuit comes out clean.