Reviewed: Feb. 13, 2006

I used regular potatoes and didn't add them until the last hour or so of cooking. Tasted fabUlous! So tender!

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pschoeben

Cooking Level: Intermediate

Home Town: North Bend, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: Feb. 7, 2006

The pork was excellent very tender and juicy. I will make this will white potatoes next time. Onions and garlic don't mix well with the sweet potatoes.

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Jenn

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Reviewed: Feb. 3, 2006

With a few modifications based on other reviewers suggestions, this recipe was one of the best I have made from Allrecipes (and I've been a member for over four years). I seasoned the roast generously with Spike and garlic pepper before searing, and also placed the sweet potatoes on top of the roast instead of underneath (the onions and garlic were kept on the bottom of the crock, though). I made slits and shoved in some garlic cloves, crocked it for 8 hours on low, and it was absolutely perfect: a handsome, falling apart, no-knife needed roast. The sweet pototoes also came out the right consistency. This will be one of my new favorites.

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AMBERDARLAND

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Reviewed: Jan. 23, 2006

I'd say this recipe was just "okay". I cooked it in the crock pot for 6 hours on high thinking if I did this, it may be done a little sooner. The sweet potatoes I put in half way through because alot of the reviews said that they were like mush if put in for the full time advised. There was hardly any flavor at all, and I was disappointed. The potatoes were still pretty hard too.

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Shelley

Cooking Level: Intermediate

Home Town: Monroe, Louisiana, USA

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Reviewed: Jan. 22, 2006

The sweet potatoes tasted like onion which just didn't do it for me, and the pork wasn't as tender as I had hoped.

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JILLCORSON

Home Town: Temecula, California, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jan. 17, 2006

Loved this recipe. Added a lot more garlic and seasoned the meat with a lot of garlic powder and italian seasoning. My sweet pot went bad so I threw in baby carrots. Not a carrot fan and my husband was not thrilled with them either. Can't wait to try it with Sweet pot. Even my picky daughter loved it.

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katieben66

Cooking Level: Beginning

Living In: Wantagh, New York, USA

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Reviewed: Jan. 13, 2006

I had to try this because I couldn't imagine sweet potatoes with onions and garlic. I trimmed all the fat off the roast and seasoned it with seasoned salt and garlic pepper prior to searing. I sliced one clove of garlic and placed the slivers in slits cut in the roast. Since I knew I would be gone for 9 hours instead of 6, I cut the sweet potatoes into large chunks and put them on top of the roast (I used 2 large onions and the garlic to line the crock pot). The potatoes were slighty soft, but not mushy. The flavor of the whole dish was superb. My mom and husband both agreed that this was a keeper!

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LisaJ

Cooking Level: Expert

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Reviewed: Dec. 26, 2005

Great combination.

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SWEETSHERYL

Cooking Level: Intermediate

Home Town: Westbury, New York, USA

Living In: Port Hueneme, California, USA

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Reviewed: Nov. 14, 2005

This was really good, but as said the sweet potato is very mushy, which is okay if you want mashed potato. I think next time I will put the sweet potato in half way thru. I also used lots of rosemary & fresh garlic. Will make again ;-)

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Oct. 22, 2005

Yummy!!! Nice flavor and a great use of sweet potatoes.

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KAREN325

Cooking Level: Expert

Living In: Douglasville, Georgia, USA

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Reviewed: Jul. 30, 2005

Roast was tender and tasty but the sweet potatoes were overcooked and no one in my family was able to eat them. The roast was excellent with chunky applesauce and whole wheat couscous.

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JustKC

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2005

I was looking for a quick roast recipe and this is a great one!! I did make a few changes. I did not have potatoes so I used sliced carrots instead. I also did not have a can of chicken broth so I added 2 cups hot water to pan drippings after removing pork, added 2 boulion cubes, stired till dissolved then poured over pork in slow cooker. I placed 4 of the 6 garlic cloves in the cooker, made 2 deep slits(2in. each)in the meat and stuffed them with the remaing 2 garlic cloves. It was so moist and yummy. We just couldn't get enough!!

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cookn4five

Cooking Level: Expert

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Reviewed: Mar. 15, 2005

Great Dinner Meal! I do have to say though, those sweet potatoes are brutal to peel and slice, but other than that it was great.

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KRISDUTT

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Reviewed: Jan. 11, 2005

great recipe! I cooked mine in the oven for about 2- 2 and 1/2 hours. Only thing I did different was to put both black and cayenne pepper on the loin before browning.

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BIGWAYNE

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Reviewed: Dec. 7, 2004

This was AWESOME! Only used 1 clove of garlic and mixed some yams with the sweet potatoes. Probably won't do that next time as they were overdone and seemed like a sponge for the grease. Thought this was excellent.

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WWILLE99

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Reviewed: Nov. 14, 2004

The only good thing about this was the sweet potatoes. Even if the roast was not shoe leather, everything was just very blah.

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DLAF

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Reviewed: Nov. 7, 2004

the pork came out great but the sweet potatoes were very mushy and not so sweet as I thought they would be. I will certainly make this again but maybe use carrots or other vegetables instead of the potatoes.

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EDIEC5

Home Town: Ossining, New York, USA

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Reviewed: Nov. 4, 2004

This was, great! Minimal work and we came home to a great supper. But since I decided to make this about 10 minutes before walking out the door, I had to make due with what i had on hand. I used two small roasts, salt & peppered and seared really well, about a 1/2 a cup of campbell's chicken broth, and 1 Knorr's chicken bouillon cube mixed with 1 cup hot water, had no onions so I used about a 1/8 cup of dehydrated onion, and used about 5-6 cloves of garlic, also, had no sweet potatoes on hand so on the way home I picked some red potatoes up and just served as mashed. *grin* we also don't own a slow cooker and I just tossed it in the oven in my roaster, covered with foil & lid and turned oven on to 250 F and let it cook all day (8 hours). It was soooo moist & full of flavour!! Thank you Brandy!

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Chars3girls

Cooking Level: Expert

Home Town: Duck Lake, Saskatchewan, Canada

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Reviewed: Apr. 12, 2004

Wonderful, this is definetely a keeper! Thank you for sharing

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th70

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Reviewed: Mar. 9, 2004

I followed the directions exactly and made very sure to sear the meat well. I even deglazed the pan with the chicken broth. We found the roast lacking in taste and would have liked a stronger flavor. I will shred it and put it in barbeque sauce for sandwiches. It just didn't hit the spot.

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LINDA

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Garlic Pork Roast

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