Name: Southern Loaded Sweet Potatoes
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 boneless pork loin roast (2 to 3 pounds) -; 1/2 cup Dijon mustard, divided -; 1 tablespoon brown sugar -; 1 tablespoon garlic powder -; 1 teaspoon cayenne pepper -; 1/2 teaspoon salt -; 1 cup reduced-sodium beef broth -; 8 medium sweet potatoes (about 5 pounds) -; 3 cups coleslaw mix -; 1/2 cup fat-free plain Greek yogurt -; 1/2 cup reduced-fat mayonnaise -; 2 tablespoons cider vinegar -; 1/2 teaspoon celery seed -; 1/4 teaspoon garlic salt -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Southern Loaded Sweet Potatoes

1. 1 boneless pork loin roast (2 to 3 pounds) -

2. 1/2 cup Dijon mustard, divided -

3. 1 tablespoon brown sugar -

4. 1 tablespoon garlic powder -

5. 1 teaspoon cayenne pepper -

6. 1/2 teaspoon salt -

7. 1 cup reduced-sodium beef broth -

8. 8 medium sweet potatoes (about 5 pounds) -

9. 3 cups coleslaw mix -

10. 1/2 cup fat-free plain Greek yogurt -

11. 1/2 cup reduced-fat mayonnaise -

12. 2 tablespoons cider vinegar -

13. 1/2 teaspoon celery seed -

14. 1/4 teaspoon garlic salt -

How to cook deliciously - Southern Loaded Sweet Potatoes

1. Stage

Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/4 teaspoon salt; brush over pork. Add broth; cook, covered, on low until meat is tender, 6-8 hours.

2. Stage

Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes.

3. Stage

Place coleslaw mix in a large bowl. In a small bowl, whisk yogurt, mayonnaise, vinegar, celery seed, garlic salt and remaining mustard and salt; pour over coleslaw mix and toss to coat.

4. Stage

Remove roast; cool slightly. Shred pork with 2 forks; return to slow cooker.

5. Stage

With a sharp knife, cut an "X" in each potato. Fluff pulp with a fork. Using a slotted spoon, place pork mixture and coleslaw over each potato.