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 teaspoon salt; brush over pork. Add broth; cook,
covered, on low until meat is tender, 6-8 hours.

Meanwhile, set oven @ 400ºF/205ºC.

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.

Amy Burton, Cary, North Carolina

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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