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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