Here's a new way to serve sweet potatoes and pork.
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4 medium sweet potatoes
2 cups coleslaw mix
2 teaspoons red wine vinegar
2 teaspoons sugar
1/4 teaspoon mustard seed
1 (18-ounce) container prepared pulled pork in barbecue sauce
1/4 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1/2 teaspoon salt
1/2 teaspoon pepper
Wash and dry sweet potatoes; prick each with fork 3 to 4 times. Place in microwave on paper towel. Microwave 5 minutes. Turn potatoes over; continue microwaving 5-8 minutes or until potatoes are softened. Cut slit in top of each potato; let stand 5 minutes.
Place red wine vinegar, sugar and mustard seed into bowl; beat with whisk until sugar is almost dissolved. Add coleslaw mix; stir until combined. Set aside.
Warm pork according to package directions.
Scoop flesh out of sweet potatoes; place into bowl. Reserve potato shells. Add Butter with Olive Oil & Sea Salt, salt and pepper to potato flesh; mash with potato masher or fork. Evenly spoon mashed sweet potato mixture into shells. Top each with 1/4 pork mixture and 1/3 cup coleslaw mixture. Serve immediately.
Celebrate the week of Kwanzaa, stretching between December 26 and New Year’s Day, with foods and flavors inspired by African American culture.