Sweet potatoes are one of my FAVORITE vegetables. They’re a perfect option when you want carbs, but don’t want the grains. They’re also loaded with vitamins and minerals like Vitamins A, C, E, K, B6, Calcium, Iron, Magnesium, and Potassium.
This BBQ Stuffed Sweet Potatoes recipe is a favorite we’ve been having a lot at our house. It is healthy, filling (I usually can’t finish a whole one), and delicious! It’s made with baked sweet sweet potatoes, topped with shredded pork, sautéed onions, BBQ sauce, goat cheese, and parsley.
I love me some barbecue (we do live in the South, where there’s lots!). However, I’ve found out through following the Autoimmune Paleo Diet that I have a sensitivity to nightshades (peppers, tomatoes, white potatoes, tomatillos, and eggplants). Nightshades, especially hot peppers, make my eczema flare up. So I don’t get to enjoy the regular tomato and pepper-based barbecue sauces.
However, my awesome husband created this yummy nightshade-free barbecue sauce that still tastes like a barbecue sauce but has no peppers or tomatoes. It is mustard-based, sweetened with honey, and still has a little kick (from cumin). It tastes so yummy on these BBQ Stuffed Sweet Potatoes.
This meal doesn’t take much hands-on time to put together. The meat takes a few hours to cook in the crockpot. Sometimes we put a roast in the crock pot Sunday morning before church and then finish putting together this meal after church.
BBQ Stuffed Sweet Potatoes:
Step 1: Cook the Pork
We get a 1 1/2 – 2-pound boneless pork sirloin roast. This feeds our family of four with plenty of meat leftover for a few lunches during the week. Adjust based on the size of your family and what size roasts your grocery store offers.
We’ve also used a Boston Butt for this recipe before. It is yummy as well, but is much larger and doesn’t fit very well in the crockpot. If you have a smoker (we don’t – yet!), you can use it to smoke your Boston Butt. Then you’ll have PLENTY of meat for this meal and leftovers for the week. If you want to give Butcher Box (affiliate link) meat a try, one of the options you can choose is a 3.85 pound pork butt. That would work great for this recipe. And they have some of the BEST quality meat – no antibiotics or hormones ever!
Place your roast into your crockpot. Add to it:
- 1/4 Cup apple cider vinegar,(Use this link to order from Thrive Market and get 25% off your first order!)
- 1/2 Cup bone broth (we use chicken bone broth, but you could use beef or vegetable as well),
- 1/4 teaspoon black pepper,
- 1 1/2 teaspoon sea salt,
- 1 1/2 teaspoon garlic powder, and
- 2 teaspoons cumin.
Turn the roast over in the crockpot to make sure both sides get covered with the spices. Turn the crockpot on High and allow it to cook for 3 1/2 hours (or until it is cooked through and pulls apart easily.)
When it is done cooking, take the roast out of the crockpot and place it on a baking sheet. Turn your oven onto the High broiler setting (once the sweet potatoes have finished cooking). Brush the roast with some of the barbecue sauce and place it under the broiler for 10-15 minutes. This will make your pork nice and crispy on the outside.
When it is done broiling and has a good amount of carmelization on the outside, take it out of the oven. Use two forks to shred the pork into smaller pieces.
Step 2: Cook the Sweet Potatoes
After the pork has been cooking for about 2 1/2 hours, start cooking the sweet potatoes. We cook 4 sweet potatoes (my boys split one, and then we have one for leftovers). I would recommend making one for each family members, plus 1 or 2 extra for leftovers for lunch the next day.
First, preheat your oven to 425 degrees. Then you’ll need to wash your sweet potatoes really well with water to get any dirt off of them. Poke several holes in your sweet potatoes, using a fork.
Place them on a baking dish and cook for 45 minutes to 1 hour. Give them a little squeeze after 45 minutes. If they are soft, they’re done. If not, let them cook a little longer.
Step 3: Make the BBQ Sauce
While the pork and sweet potatoes are cooking, make the BBQ sauce.
Add the following BBQ sauce ingredients to a glass jar:
- 1/2 Cup spicy brown mustard,
- 3/8 Cup honey,
- 1/8 Cup apple cider vinegar,
- 1 teaspoon cumin,
- 1/2 teaspoon onion powder,
- 1/2 teaspoon garlic powder.
Put the lid on the jar and mix really well.
Step 4: Sauté the Onions
Mmmm…I love sautéed onions! These ones have balsamic vinegar in them to make them extra tasty! To make them, add 1 Tablespoon ghee (coconut oil or butter would work great too) to a pan and melt over medium heat.
Slice up one yellow onion and add it to the pan once the ghee is melted. Then add 1 Tablespoon balsamic vinegar and a dash of sea salt and black pepper. Sauté for 10 minutes, or until soft.
Step 5: Put It All Together
Once the pork, sweet potatoes, and onions are finished cooking, put everything together.
Cut the sweet potatoes down the middle and spread them out a little bit. Add some of the shredded pork and sautéed onions to the sweet potatoes. Then sprinkle with goat cheese. I LOVE goat cheese, so I put about 1 Tablespoon on mine. Finally, drizzle with some of the BBQ sauce and garnish with parsley if you’d like (it gives it a nice pop of color!).
Enjoy! Let me know if you try this and what you think. Or, let me know what other ways you like to enjoy sweet potatoes.
BBQ Stuffed Sweet Potatoes
- 1 2-pound pork sirloin roast
- 1/4 Cup apple cider vinegar
- 1/2 Cup chicken bone broth
- 1/4 tsp black pepper
- 1 1/2 tsp sea salt
- 1 1/2 tsp garlic powder
- 2 tsp cumin
- 4 sweet potatoes
- 1/2 Cup spicy brown mustard
- 3/8 Cup honey
- 1/8 Cup apple cider vinegar
- 1 Tbsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 yellow onion
- 1 Tbsp ghee (or coconout oil or butter)
- 1 Tbsp balsamic vinegar
- 1 dash sea salt
- 1 dash black pepper
- 1/4 Cup goat cheese
- 1/4 Cup parsley (leaves torn off)
- Place the pork sirloin roast into your crockpot.
- Add to the roast the apple cider vinegar, bone broth, salt, pepper, garlic powder, and cumin.
- Turn the roast over to assure both sides get covered with the spices.
- Turn the crockpot on High.
- Allow the roast to cook for 3 1/2 hour, or until it is cooked through and pulls apart easily.
- When it is done, take it out of the crockpot and place on a baking sheet.
- Turn your oven onto the High broiler setting (after the sweet potatoes have finished cooking).
- Brush the pork with some of the BBQ sauce.
- Put the roast under the broiler for 10 minutes, or until crispy on the outside.
- Use two forks to shred the pork into small, bite-sized pieces.
- Preheat your oven to 425 degrees.
- Wash your sweet potatoes with water to get any dirt off of them.
- Use a fork to poke several holes on the sweet potatoes.
- Place them on a baking sheet.
- Cook for 45 minutes - 1 hour (until they are soft).
- Put all the BBQ sauce ingredients into a glass jar.
- Put the lid on the jar and shake it well.
- Place a medium-sized pan on a burner set to Medium heat.
- Add the ghee to the pan and allow it to melt.
- Slice the onion and add it to the pan once the ghee has melted.
- Add to it the balsamic vinegar, salt, and pepper.
- Allow the onion to cook for about 10 minutes, or until soft. Stir occasionally.
Put It Together
- Slice the sweet potatoes down the middle.
- Top with some of the shredded pork and sauteed onions.
- Drizzle with desired amount of BBQ sauce.
- Sprinkle with desired amount of goat cheese and parsley.