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BBQ Beef

Sweet Potato Salad



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BBQ Beef

  1. Add all the ingredients using half of pepper into the bowl of a slow cooker. Stir to combine.
  2. Cook until beef is tender, about 8 to 10 hours on the low setting or 4 to 5 hours on high setting.

Sweet Potato Salad

  1. Add chopped sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, and cook until just fork-tender, about 8 minutes (depending on size of potato chunks).
  2. Transfer to a colander and rinse potatoes with cold water to stop potatoes from cooking.
  3. In a large bowl, add celery, onion, mayonnaise, yogurt, vinegar and remaining pepper. Mix to combine.
  4. Add potatoes to bowl, and stir together. Serve at room temperature or let chill in fridge to serve cold.

Additional Tips

Cooking Tips: Just like when cooking Russet potatoes for potato salad, you want the sweet potatoes to be fork-tender but still hold their shape—not quite as tender as if you were mashing them.

Keep it Healthy: Homemade barbecue sauce is easy and usually much healthier than the jarred ones because it doesn’t contain the salt or sugar .

Cooking Tips: When using celery, keep the leaves on the celery stalks to include in the dish. They add a ton of celery flavor to a dish.

Leftover ingredients?
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Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
6.5 g
Saturated Fat
2.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.5 g
Monounsaturated Fat
2.0 g
87 mg
232 mg
41 g
8 g
15 g
Added Sugars
0 g
40 g
Price Per Serving


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