Southern-Style 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
Prep: 15 min. Cook: 6 hours
1 cup hot water
1 teaspoon Taste of Home - Great Flavors Beef Stock Concentrate
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
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
To make broth, in a 2-cup liquid measuring cup, whisk hot water and beef stock concentrate until blended.
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.