Sweet potatoes are one of my FAVORITE vegetables. They’re a perfect option when you want carbs, but don’t want refined, processed carbs or grains. They’re also loaded with vitamins and minerals like Vitamins A, C, E, K, B6, Calcium, Iron, Magnesium, and Potassium (more potassium than bananas!). This BBQ Stuffed Sweet Potato recipe is a tasty way to use them!
Why Make Nightshade-Free BBQ Stuffed Sweet Potatoes
This recipe is a favorite we’ve been having frequently at our house. It is healthy, filling (I usually can’t finish a whole one), and SOOO delicious! It’s made with baked sweet sweet potatoes. And it’s topped with shredded pork, sautéed onions, BBQ sauce, goat cheese, and parsley. Delish!
I love me some barbecue (we do live in the South, where there’s lots!). However, I’ve found out that I have a sensitivity to nightshades (peppers, tomatoes, white potatoes, tomatillos, and eggplants). Doing an elimination diet, slowly adding foods back in, and using a food tracker to track my symptoms helped me figure that out. I listened to my body and figured out that nightshades, especially hot peppers, make my eczema flare up. So I don’t get to enjoy the regular tomato and pepper-based barbecue sauces.
If you suffer from eczema or another autoimmune disease too, nightshades made be the contributing to that. But not to worry! There are so many yummy, nightshade-free recipes, like this one, for you!
However, the version in this recipe still tastes like a yummy barbecue sauce, but without the peppers or tomatoes. It is mustard-based, sweetened with honey, and still has a little kick like traditional bbq sauce. It tastes delicious 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 the roast in the crock pot Sunday morning before church and then finish putting together the meal after church.
BBQ Stuffed Sweet Potatoes Recipe
1. Cook the Pork
Use a 2-4-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 tastes great as well, but is much larger and doesn’t fit as well in the crockpot. If you have a smoker, you can use it to smoke your Boston Butt. Then you’ll have PLENTY of meat for this meal and leftovers for the week.
I get most of my meat from Butcher Box. They offer the BEST quality meat – free of antibiotics and added hormones and using animals that are fed a natural diet. They have a few different box size options. In the box I get, I choose 6 different cuts of meat. One option I always I get is a 3.85 pound pork butt, and it works great for this recipe.
Place your roast into your crockpot and add:
- 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
- 1.5 teaspoon sea salt
- 1.5 teaspoon garlic powder
- 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 finishes 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.
2. Bake the Sweet Potatoes
After the pork has been cooking for about 2 1/2 hours, start baking the sweet potatoes. We cook 4 sweet potatoes for our family, but 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 wash your sweet potatoes with water and scrub 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.
3. Make the BBQ Sauce
While the pork and sweet potatoes are cooking, go ahead and get the BBQ sauce ready.
Add the following ingredients to a glass jar:
- 1/2 Cup spicy brown mustard
- 6 Tbsp 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 shake it up!
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 would work great too) to a pan and melt it 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, while stirring it, for 10 minutes.
5. Put the BBQ Stuffed Sweet Potatoes Together
Once the pork, sweet potatoes, and onions are finished cooking, put everything together.
Cut the sweet potatoes down the middle and spread them open 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. But use as much or as little as you’d like. Finally, drizzle with some of the BBQ sauce and garnish with parsley (it gives it a nice pop of color!).
Enjoy! Let me know if you try these bbq stuffed sweet potatoes and what you think. Or, let me know what other ways you like to enjoy sweet potatoes.
BBQ Stuffed Sweet Potatoes
- 1 2-4 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
- 6 Tbsp 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.
- Bake 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.