I used to avoid sweet potatoes at all cost. No, I am not trying those sweet potato fries, don’t even think I will consider trying candies yams. Nope, no way.
As we really try our best to bring all healthy, nutritious foods into our home, we eagerly wanted to try sweet potatoes. We had several failed attempts at cooking them and actually enjoying them. We resorted to store bought sweet potato fries to learn how to eat them. All before actually buying a sweet potato for our home. Baby steps my dear.
Which brings me all to this bursting with flavor, savory but sweet delicious potato.
Scrub your potato and wrap in foil and bake for about 30-40 minutes or until tender & you can pierce with a fork.
You can use pork butt, pork roast, or boneless ribs. Whatever you have in your kitchen. We had boneless ribs.
- Garlic powder
- Onion powder
- Salt & Pepper
Bake until tender which took ours about 45 minutes– but it really depends on if you slow roasted a pork roast all day or bbq frozen ribs.
- Cover with bbq just as they are about finished. Just with enough time to carmelize your bbq topping a little.
Prep that potato
Once finished, slice across the top and carefully squeeze the edges together. Be careful, use hot pads or tongs. No burning in our kitchen.
- 1 tablespoon low fat sour cream
- Small amount of butter
- 2 tablespoons chedder cheese
- Green onions
- Bbq pork
With the sliced open hot potato, add your butter and low fat sour cream to the bottom, then cheese so it gets all melty in your center. YUM!! Next, stuff with as much pork as you desire, then garnish with your green onions and rest of your chedder cheese.
So were you craving something sweet today– BBQ Pork + all the protein.
Savory sweet potato + all the nutrients packed in a sweet potato.