Southern Loaded Sweet Potatoes


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
  • 1/2 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
Directions
  1. Place roast in a 3-qt. slow cooker. In a small bowl, mix 1/3 cup mustard, brown sugar, garlic powder, cayenne and 1/4 teaspoon salt; brush over pork. Add broth; cook, covered, on low until meat is tender, 6-8 hours.
  2. Meanwhile, preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-50 minutes.
  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 2 forks; return to slow cooker.
for full instructions you can go to :    https://www.tasteofhome.com

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