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BBQ-Stuffed Baked Sweet Potatoes

Photo: Hector Manuel Sanchez
Active time 22 mins
Total time 1 hr, 42 mins
Yield

Serves 4 (serving size: 1 stuffed potato)

Maximize the space in your hot oven by roasting several sweet potatoes at once. You could also use the same method to roast beets or a head of garlic. The foil traps in the steam for moist, tender sweet potato flesh. Refrigerate the remaining foil-wrapped spuds for up to one week. To turn this popular side into a meal, we stuff the potatoes with saucy barbeque pork tenderloin, a “hacked” version of an hours-long barbeque pork shoulder. You could sub the pork for chicken, or go vegetarian with a baked bean filling and a sprinkle of shredded cheddar cheese. This recipe goes with: Sweet Potato Cakes with Chicken and Poblano RelishSweet Potato-and-Mushroom Risotto

Ingredients

  • 9 (8-oz.) sweet potatoes
  • 5 teaspoons olive oil, divided
  • 1 (12-oz.) pork tenderloin, trimmed
  • 1 teaspoon black pepper, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 cup unsalted ketchup
  • 1/4 cup apple cider vinegar
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup sour cream
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 362
  • fat 9 g
  • satfat 3 g
  • monofat 4 g
  • polyfat 0.8 g
  • protein 21 g
  • carbohydrate 47 g
  • fiber 5 g
  • cholesterol 65 mg
  • iron 2 mg
  • sodium 516 mg
  • calcium 73 mg
  • sugars 18 g
  • Est. Added Sugars 10 g

How to Make It

  1. 1. Preheat oven to 400 degrees F.
  2. Pierce sweet potatoes with a fork; rub with 2 teaspoons oil. Wrap each potato in foil. Bake at 400 degrees F for 1 hour or until tender. Reserve 5 roasted potatoes for Sweet Potato Cakes with Chicken and Poblano Relish and Sweet Potato-and-Mushroom Risotto.
  3. Heat remaining 1 tablespoon oil in a large ovenproof skillet over high. Sprinkle pork with 1/4 teaspoon pepper and 1/4 teaspoon salt. Add pork to pan; cook 6 to 8 minutes, turning to brown on all sides. Place pan in oven; bake at 400 degrees F for 18 minutes or until a thermometer inserted in center registers 145 degrees F. Let stand 10 minutes. Cut pork into bite-size pieces.
  4. Bring remaining 3/4 teaspoon pepper, remaining 1/2 teaspoon salt, ketchup, and next 4 ingredients (through garlic powder) to a simmer in a small saucepan over medium; cook 10 minutes or until thickened, stirring occasionally. Add pork; toss to coat.
  5. Unwrap remaining 4 potatoes. Partially split potatoes in half lengthwise. Top potatoes evenly with pork mixture, sour cream, and onions.