This month I was assigned a blog I am quite familiar with, A Little Nosh. I have been following Amy's blog for some time now. Amy is the mother of a little boy about the same age as my older daughter, so our cooking styles are quite similar: family dinners and making meals that appeal to small children. Finding a recipe to make wasn't difficult in the least, as I already had several of her recipes pinned to try sometime. It was just a matter of choosing which one! Her Honey Sauced Chicken, Zucchini Lasagna, and Chicken and Spinach Burgers all look amazing. I actually ended up making two of her recipes this month. I made her Cheesy Salsa Tuna Burgers and they turned out really well, but it was raining that day and I couldn't get decent pics. Then I made a variation of her Barbecue Chicken Stuffed Sweet Potatoes. I threw a small birthday party for my younger daughter who turned two, and I made a huge slow cooker full of pulled pork. I had tons leftover, and was planning on freezing most of it, but I thought it would be really good in Amy's sweet potatoes instead of the barbecue chicken. Really the same idea, as the pulled pork was just pork that was smothered in barbecue sauce. So we had these for dinner the next evening.
Pulled Pork Stuffed Sweet Potatoes
2 large sweet potatoes
1 tsp olive oil, plus more for brushing
½ medium onion, thinly sliced
¼ tsp salt
1 cup leftover pulled pork (with barbecue sauce)
½ cup Cheddar or Monterey Jack cheese, shredded
Preheat oven to 400°. Line a baking sheet with foil and coat with nonstick spray.
Cut sweet potatoes in half lengthwise, then lay them cut side down on prepared baking sheet. Bake for 40-45 minutes, or until soft. Let cool until you can touch them.
While the potatoes are baking, heat a skillet over medium-low heat and add the 1 tsp olive oil. Add the sliced onions and salt and cook until caramelized, stirring occasionally, for 15-20 minutes.
Warm up the pulled pork a bit by microwaving it for about 30 seconds. Set aside.
Once potatoes are cool enough to handle, scoop out the flesh, leaving a thin layer still in the skin, about ¼”. Mash the flesh with half of the cheese, and salt to taste.
Place the potato skins back on the baking sheet, cut side down. Brush or spay with olive oil and sprinkle with salt. Cook for 10 minutes, flip, then cook 3-4 more minutes.
Remove skins from the oven and fill each with cheesy sweet potato mash, pulled pork, and caramelized onion. Top with remaining cheese and bake 4-5 more minutes to melt the cheese.
Makes 4 servings.
We love sweet potatoes, so pretty much any dinner with them involved is a winner in my family's book. The pulled pork went really well with the sweet potatoes. It was a perfect use for the pulled pork leftovers. And even though I am really bad at caramelizing onions, I loved the flavor they added to it too. (I left the onions off of my daughter's potato.)
Thanks for the great recipe, Amy!