Southern Loaded Sweet Potatoes
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
Total TimePrep: 15 min. Cook: 6 hours
- 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
- 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, preheat oven to 400°. 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.
Nutrition Facts1 potato with 2/3 cup pork mixture and 1/4 cup coleslaw: 428 calories, 10g fat (3g saturated fat), 62mg cholesterol, 784mg sodium, 52g carbohydrate (23g sugars, 6g fiber), 28g protein.
Jul 23, 2019
There was far too much dressing for the coleslaw mix. I used about half the amount. Also, I recommend Seasoning the potato with salt, pepper, and butter prior to adding the remaining toppings.