Southern Loaded Sweet Potatoes

• 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

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 400u0b0. 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.
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.

pork loin, dijon mustard, brown sugar, garlic, cayenne pepper, salt, beef broth, sweet potatoes, coleslaw mix, yogurt, mayonnaise, cider vinegar, celery, garlic salt

Taken from www.tasteofhome.com/recipes/southern-loaded-sweet-potatoes/ (may not work)