Time 6h15m Yield 8 servings. Number Of Ingredients 14 Steps:
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.
Time 30m Yield 1 serving Number Of Ingredients 7 Steps:
Pierce air sweet potato with a fork and microwave on high for 9-12 minutes until fully cooked. Top with black beans, broccoli, corn, guacamole, tomatoes, and cilantro. Enjoy!
Time 1h30m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Place the sweet potatoes on one of the prepared baking sheets. Bake until the sweet potatoes are soft to a light squeeze (with a mitt or towel), 45 minutes to an hour. Meanwhile, toast the pepitas in a dry skillet, stirring occasionally, until fragrant, 2 to 3 minutes. Remove from the heat and set aside. Add the brown sugar and spices to a medium skillet over medium-high heat and cook until the skillet is hot. Add 1 tablespoon water to the skillet and stir until the sugar is melted. Stir in the pepitas until they are completely coated, then spread the mixture on the other lined baking sheet. Let cool completely. Let the sweet potatoes cool slightly. Slice them in half, then lightly mash the flesh in the skin with a fork. Transfer the sweet potatoes to a serving tray. Dollop each with about 1/4 cup sour cream, then sprinkle each with the pepitas and mint. Serve immediately.
Time 55m Yield 10 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Place sweet potatoes in a large bowl. Beat with an electric mixer until light and fluffy. Mix in the butter, cinnamon, orange juice, eggs, salt, and liqueur. Transfer to a 2 quart casserole dish. Mix the pecans and brown sugar in a small bowl, and sprinkle evenly over the sweet potato mixture. Bake 30 to 40 minutes in the preheated oven, or until center is firm and edges are lightly browned.
Time 50m Yield 8-10 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350F. Put sweet potatoes in a large bowl and mash well. Keep mashing, adding in the butter, cinnamon, orange juice, eggs, salt, and Southern Comfort. Put mixture in a 2 quart casserole dish. Combine the pecans and brown sugar together in a small bowl, and sprinkle over the sweet potato mixture. Bake 30 to 40 minutes, or until the center has set and the edges are light brown.
Time 45m Yield 8 serving(s) Number Of Ingredients 4 Steps:
Rinse the potato slices in ample water and drain. Place in a 2 qt covered saucepan and add the water, sugar, and butter. Cover and simmer until very tender, about 30 minutes. Do not stir during the cooking process.
More about “southern loaded sweet potatoes recipes”
Time 55m Yield 12 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine the eggs, milk, sugar, pineapple juice, butter and vanilla. Gently stir in sweet potatoes. Transfer to a 3-qt. baking dish coated with cooking spray., Combine the topping ingredients; spoon over sweet potato mixture. Bake, uncovered, at 350° for 40-50 minutes or until bubbly and golden brown.
