Pulled Pork Stuffed Sweet Potato – Comfort Food with a Smoky Twist
When cozy evenings call for a dish that’s both hearty and nourishing, few things satisfy quite like a Pulled Pork Stuffed Sweet Potato. It’s a recipe that blends smoky, savory barbecue flavors with the natural sweetness of perfectly roasted sweet potatoes, topped with creamy sour cream and fresh herbs. The result is a comfort food classic that feels rustic yet gourmet enough to serve to guests.
Ingredients:
- 4 medium sweet potatoes
- 3 cups cooked pulled pork (homemade or store-bought)
- 1 cup BBQ sauce (plus extra for topping)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley (or cilantro)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F (200°C). Scrub the sweet potatoes clean, pat dry, and prick them with a fork. Rub lightly with olive oil, sprinkle with salt, and place on a baking sheet. Bake for 45–50 minutes, until fork tender.
- While the sweet potatoes bake, warm the pulled pork in a skillet over medium heat. Stir in the BBQ sauce until the pork is evenly coated and heated through.
- Remove sweet potatoes from the oven, let them cool slightly, then slice down the middle without cutting all the way through. Gently press the ends to open them up.
- Fluff the inside of each sweet potato with a fork and season with salt and pepper.
- Stuff each potato generously with BBQ pulled pork.
- Sprinkle with shredded cheddar cheese, add a dollop of sour cream, drizzle with extra BBQ sauce, and finish with fresh parsley.
- Serve hot and enjoy this cozy, smoky-sweet dish!
Tips & Tricks:
- For extra smoky flavor, grill the sweet potatoes instead of baking.
- Use leftover pulled pork from a slow cooker or pressure cooker recipe to save time.
- Swap cheddar cheese for Monterey Jack or pepper jack for a spicy kick.
Variations:
- Try topping with pickled onions or jalapeños for tangy heat.
- Substitute pulled chicken or shredded beef for a twist.
- Make it vegetarian by stuffing with BBQ jackfruit.
Pulled Pork Stuffed Sweet Potato
Tender pulled pork with smoky BBQ sauce, stuffed inside perfectly baked sweet potatoes and topped with sour cream, cheese, and fresh parsley.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Scrub, dry, and prick sweet potatoes, rub with oil and salt, then bake 45–50 minutes until tender.
- Warm pulled pork in a skillet over medium heat. Stir in BBQ sauce until coated and hot.
- Slice baked sweet potatoes open, fluff insides with fork, and season with salt and pepper.
- Stuff with BBQ pulled pork, top with cheese, sour cream, extra sauce, and parsley.
Notes
Perfect for a cozy dinner, game day, or meal prep. Swap with jackfruit for vegetarian option.
Serving Suggestions:
- Pair with a simple green salad or roasted vegetables for balance.
- Serve with cornbread or coleslaw for a Southern-inspired meal.
Storage Information:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) until warmed through.
- Freeze pulled pork separately for up to 2 months.
FAQ:
- Can I make this ahead of time? Yes, bake the sweet potatoes and prepare the pulled pork ahead, then assemble when ready to serve.
- Can I use regular potatoes? Absolutely—russet potatoes work well, though sweet potatoes bring a unique flavor balance.
History / Fun Facts:
Sweet potatoes and pork have long been paired in Southern cuisine, often seen at BBQ joints where pulled pork reigns supreme. This recipe celebrates that classic combination in a wholesome, modern format.
