Loaded Pulled Pork Sweet Potatoes
These amazing loaded pulled pork sweet potatoes are the perfect way to use leftover pulled pork! With cheese and mango guacamole they are hard to resist!
It started off innocent enough. I was trying to decide on a fun way to use up some of my crockpot chocolate stout pulled pork and then I wound up with this.
Leftover sweet potatoes became this totally loaded ridiculously good meal.
And I’m not even the least bit ashamed. Because oh.my.goodness. This was one of my finer moves if I do say so myself.
I mean, just look at it.
My husband thinks I’m nuts but I think it’s just gorgeous.
That mango guacamole sitting on top of a perfectly cooked sweet potato and smothered in pulled pork. And there’s a little bit of cheese too.
This is what I call awesomely repurposed leftovers. It’s a totally new meal. And there’s guacamole involved so there’s that too.
And if you’re not in the mood for sweet potatoes or pork, just go ahead and make a batch of the mango guacamole by itself and enjoy with a giant bowl of chips.
And maybe a margarita … or two. You can thank me later for that suggestion. That may or may not have happened this weekend.
Additional Stuffed Sweet Potato Recipes You Might Enjoy!
- Buffalo Chickpea Stuffed Sweet Potatoes
- Spinach Artichoke Sweet Potato Skins
- Mexican Sweet Potato Skins
- Bruschetta Stuffed Sweet Potatoes
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 3 medium sweet potatoes
- olive oil, for drizzling
- 2 medium ripe avocados
- ¼ cup diced fresh mango
- 2 tablespoons minced red onion
- ¼ cup fresh cilantro, chopped
- ¼ teaspoon salt
- pinch of red pepper flakes
- good squeeze of lime juice (about ½ of a lime)
- 1 ½ to 2 cups leftover pulled pork, warmed*
- about ½ cup pepper jack or cheddar cheese**
- Preheat the oven to 375ºF.
- Cut out three squares of aluminum foil and place a sweet potato on each. Drizzle each potato lightly with olive oil and use your fingers to rub into the potato. Use a fork to prick each potato several times then wrap each lightly with the foil.
- Place in the oven and bake for about 1 hour to 1 hour and 20 minutes. You can check for doneness by carefully inserting a knife into the potato - it should glide easily into the potato (and not feel resistance). When done, remove from the oven, unwrap the foil and let cool slightly.
- Preheat your broiler. Line a baking sheet with parchment and set aside.
- While the potatoes are cooling down, cut the avocados in half, remove the seed and scoop the flesh into a medium bowl. Using a fork or potato masher, mash the avocado until it is pretty much smooth. Add in the mango, red onion, cilantro, salt, red pepper flakes and lime juice. Mix until combined. Taste and adjust the salt / red pepper to your own taste. Set aside.
- Make a long slit down each sweet potato so you can pry it open a bit. Top with some of the pulled pork and then some of the pepper jack cheese and place on the prepared baking sheet. Broil for about 3 to 5 minutes, until the cheese is melted and bubbly.
- Remove from the oven and serve with a generous dollop of the guacamole.
*The linked chocolate stout pulled pork is NOT gluten free or dairy free. If you are, use your favorite pulled pork instead!
**To keep these dairy free, use your favorite non dairy shredded cheese.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 317 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 32mg Sodium: 595mg Carbohydrates: 31g Fiber: 7g Sugar: 15g Protein: 13g