Southern Loaded Sweet Potatoes Recipe

Southern Loaded Sweet Potatoes Recipe
Southern Loaded Sweet Potatoes Recipe photo by Taste of Home
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Southern Loaded Sweet Potatoes Recipe

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For a taste of a Southern classic, we make sweet potatoes stuffed with pulled pork and coleslaw and manage to sidestep the calorie overload. —Amy Burton, Cary, North Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 6 hours

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 teaspoon salt, divided
  • 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

Directions

Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/2 teaspoon salt; brush over pork. Add broth; cook, covered, on low 6-8 hours or until meat is tender.
Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake 45-50 minutes or until tender.
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 two 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. Yield: 8 servings.
Originally published as Southern Loaded Sweet Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p57

Nutritional Facts

1 potato with 2/3 cup pork mixture and 1/4 cup coleslaw: 346 calories, 10g fat (3g saturated fat), 62mg cholesterol, 939mg sodium, 35g carbohydrate (15g sugars, 4g fiber), 26g protein.

  • 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 teaspoon salt, divided
  • 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
  1. Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/2 teaspoon salt; brush over pork. Add broth; cook, covered, on low 6-8 hours or until meat is tender.
  2. Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake 45-50 minutes or until tender.
  3. 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. Remove roast; cool slightly. Shred pork with two forks; return to slow cooker.
  5. 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. Yield: 8 servings.
Originally published as Southern Loaded Sweet Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2015, p57

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