Pulled Pork Stuffed Sweet Potatoes
A comforting, crowd-pleasing dish that turns cozy roasted sweet potatoes into a savory feast. Tender pulled pork mingles with smoky, tangy notes, creamy cheese, and a bright finish from green onions and yogurt or sour cream. It’s simple to pull together—perfect for weeknights or a relaxed weekend dinner—and can showcase leftovers in a delicious new form.
Ingredients
- 4 medium sweet potatoes
- 2 cups pulled pork, warmed or gently reheated
- 1/2 cup barbecue sauce or preferred sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup black beans, rinsed and drained (optional)
- 1/2 cup corn kernels, fresh or thawed (optional)
- 1 pinch smoked paprika or chili powder
- 1/2 cup plain yogurt or sour cream
- 1 stalk green onions, thinly sliced
Instructions
- Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean, then pat dry. Prick each potato a few times with a fork to vent steam during baking.
- Bake the potatoes directly on the oven rack or on a baking sheet for 40-50 minutes, until the skins are crisp-tender and a knife meets no resistance when inserted into the center.
- While potatoes bake, warm the pulled pork in a small saucepan with a few tablespoons of barbecue sauce to coax out extra flavor. If using leftover meat, you can reheat gently with a splash of water or broth to keep it moist.
- Once the potatoes are ready, let them rest for about 5 minutes. Slice each potato lengthwise down the center without cutting all the way through the bottom, so they open like a pocket.
- Gently fluff the inside with a fork to create a cozy bed for the filling. If you like, brush a little extra barbecue sauce inside the pocket for a glossy finish.
- Combine the pork with beans and corn, then season with paprika or chili powder, salt, and pepper. Mix until everything is evenly coated with a little sweetness and smoke.
- Stuff each potato with the pork mixture. Sprinkle with shredded cheese and return to the oven for 5-8 minutes, just long enough for the cheese to melt and become irresistibly gooey.
- Remove from the oven and top each potato with a dollop of yogurt or sour cream. Scatter chopped green onions over the top for a fresh bite and color.
- Serve hot. These stuffed potatoes are satisfying on their own but also pair nicely with a simple green salad or pickled vegetables for balance.