BBQ-Pork-and-Veggie-Stuffed-Sweet-Potato-10
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Loaded BBQ Pork and Veggie Sweet Potatoes

These Loaded BBQ Pork and Veggie Sweet Potatoes boast a lovely smokey flavor, while requiring very little hands-on time, making a healthy dinner that much easier!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Lunch/Dinner
Servings: 4
Author: Kaylee Pauley

Ingredients

  • 4 medium sweet potatoes
  • 1/2 package Farm Rich® Smokehouse Dry Rub Smoked Pork
  • 1 cup cooked Birds Eye Steamfresh BBQ Sweet Corn
  • 1/2 cup black beans rinsed and drained
  • 3 oz chopped Muenster cheese
  • 5 tbsp Stubbs BBQ sauce divided
  • BBQ Rub and Seasoning with Coffee & Garlic optional

Instructions

  • Preheat oven to 375 degrees.
  • Scrub sweet potatoes and prick each one several times with fork. Add to baking pan (line with aluminum foil to avoid cleanup) and bake 50-60 minutes or until cooked through.
  • Once potatoes are in the oven, remove Dry Rub Smoked Pork from the plastic package, add to provided tray, cover with aluminum foil, and bake for 30 minutes. Remove after 30 minutes, stir, and bake additional 25 minutes.
  • When the potatoes and pork have approx 5-10 minutes left to bake. Add Bird’s Eye Flavor Full Barbecue Sweet Corn to the microwave and cook for 5-6 minutes (see directions on back for additional details).
  • Once the sweet potatoes are cooked, allow to cool for a few minutes, then cut off tops and scoop out the cooked flesh of each potato, add to a large bowl. Leave the skin of the potatoes in tact along with a thin layer of potato to help hold skins together.
  • Once the Steamfresh BBQ Sweet Corn has cooked, add 1 cup to the bowl with the cooked sweet potatoes. Store remaining corn in fridge for another use.
  • Add 1/2 black beans, plus one tbsp BBQ sauce to corn and sweet potatoes, then using large fork, mash the sweet potatoes and stir to combine all ingredients.
  • Once the pork has cooked, add two tbsp BBQ sauce to 1/2 the tray (store remaining half in the refrigerator for future use).
  • Scoop sweet potato filling into the skins, then top each with BBQ pulled pork and chopped Muenster cheese. Drizzle with additional 2 tbsp BBQ sauce, then bake another 6-7 minutes or until cheese has melted. Sprinkle with BBQ Rub and Seasoning with Coffee and Garlic, if desired. Serve!