MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Southern Loaded Sweet Potatoes
Categories: Pork, Chilies, Potatoes, Dairy, Greens
Yield: 8 servings
3 lb Boneless pork loin roast
1/2 c Dijon mustard; divided
1 tb Brown sugar
1 tb Garlic powder
1 ts Cayenne pepper
1/2 ts Salt
1 c Beef broth
8 md Sweet potatoes
3 c Coleslaw mix
1/2 c Plain Greek yogurt
1/2 c Mayonnaise
2 tb Cider vinegar
1/2 ts Celery seed
1/4 ts Garlic salt
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 ts salt;
brush over pork. Add broth; cook, covered, on low until meat is
tender, 6-8 hours.
Meanwhile, set oven @ 400°F/205°C.
Scrub potatoes; pierce several times with a fork. Bake until
tender, 45-50 minutes.
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.
Remove roast; cool slightly. Shred pork with 2 forks; return to
slow cooker.
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.
Recipe by Amy Burton, Cary, North Carolina
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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