Sweet Pork Stuffed Sweet Potatoes Recipes

PULLED PORK STUFFED SWEET POTATOES

Steps:

• Preheat oven to 450°F.
• Wash and pierce sweet potatoes several times with fork. Place on lined baking try and roast for 50 minutes to an hour (until tender).
• Remove from oven and allow to cool slightly. Slice down the middle and squeeze side to open the potato. Fluff sweet potato flesh with fork and top with 1/2 cup of BBQ pulled pork, black beans and sour cream.
• Garnish top with avocado slice, black pepper, cilantro and pumpkin seeds (optional).

PORK WITH STUFFED SWEET POTATOES

Steps:

• Heat oven to 350°F. Pierce sweet potatoes with fork to allow steam to escape. Bake 55 to 60 minutes or until tender. Cool 10 minutes.
• Meanwhile, remove fat from pork chops. Place pork in ungreased rectangular pan, 13x9x2 inches. Mix salt, paprika, garlic powder and pepper; sprinkle half of the salt mixture over pork. Turn pork; sprinkle with remaining salt mixture. Pour 1/2 cup orange juice into pan; set aside.
• Cut each sweet potato lengthwise in half. Scoop out pulp, leaving 1/4-inch shell. Mash pulp until no lumps remain. Beat in 2 tablespoons orange juice until light and fluffy. Stir in apple, onion and celery. Fill shells with pulp mixture.
• Move pork to one end of pan; place sweet potatoes in other end of pan. Bake uncovered about 35 minutes or until sweet potatoes are hot and pork is slightly pink in center.

GRILLED STUFFED SWEET POTATOES

Steps:

• Prepare a grill for medium-high indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and leave the remaining burners at medium high. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. Replenish the charcoal as needed. (Be sure to consult the grill manufacturer's guide for best results.)
• Grill the sweet potatoes until cooked through but still holding their shape, about 50 minutes. Let cool until they can be handled, about 15 minutes.
• Meanwhile, put the butter in a small skillet over medium-high heat and cook, swirling often, until it melts and turns golden brown, about 4 minutes.
• Cut the potatoes in half and scoop the flesh into a large bowl; keep the skins intact. Add the brown butter, cream, sugar, vanilla and 1/2 teaspoon salt to the flesh and mash with a potato masher until smooth.
• Put the potato skins in a grill basket, spoon the filling back into the skins and top each with 2 marshmallows. Do not put the basket lid back on the grill basket. Put the grill basket on the grill, cover the grill and cook until the filling is hot and bubbling around the edges and the marshmallows are golden, about 10 minutes. Let cool about 5 minutes before serving.

SWEET PORK STUFFED SWEET POTATOES

Steps:

• Split cooked sweet potato in half and fluff/smash up inside. Layer sweet pork, black beans & tomatoes into sweet potato. Top with cilantro lime dressing. Devour!

BEEFY STUFFED SWEET POTATO

Steps:

• Poke each sweet potato a few times and microwave until fork tender, about 10 minutes, rotating about halfway through. Set aside and keep warm.
• Combine the chopped carrots, onions, tomatoes, garlic, 2 tablespoons of the vinegar, cumin, 1 teaspoon salt, oregano, cayenne and a few grinds of black pepper in a food processor; pulse until coarsely chopped. Heat the oil in a large nonstick skillet over medium-high heat, add the vegetable mixture and cook, stirring constantly, until dry, 3 to 4 minutes. Add 1/4 cup water and cook, scraping up any brown bits with a wooden spoon, until the water evaporates, about 1 minute. Add the ground beef and cook, stirring and breaking it up into smaller chunks, until browned and cooked through, about 4 minutes. Remove from the heat.
• Split the potatoes in half, scoop out some of the warm flesh and add it to the beef mixture; stir to combine. Divide the potato halves among four plates and generously fill each half with the beef-potato mixture. Toss the shredded carrots with the cilantro, the remaining 1 teaspoon vinegar and 1/4 teaspoon salt in a medium bowl. Divide the carrot slaw among the four plates.

PULLED PORK STUFFED SWEET POTATOES RECIPE

Steps:

• In a small bowl, combine the chili powder, cumin, paprika, and salt and pepper to taste. Rub the mixture evenly over the pork. Place the onion, garlic, pork, and beef broth in a slow cooker. Cover and cook on low for 8 hours. Preheat your oven to 400 F. Put the sweet potatoes in the oven and bake for 45 minutes, or until potatoes are tender. Remove the meat from the slow cooker and place in a large bowl. Use a slotted spoon to remove the onion chunks and place in the same bowl as the pork. Using two forks, pull the meat apart. Add the BBQ sauce and the apple cider vinegar to the slow-cooker, and cook the sauce for another 30 minutes on low. Once the sauce is done, mix it with the pork. Slit each sweet potato down the middle. Fill each sweet potato with the pulled pork. Sprinkle with green onions, and drizzle with extra BBQ sauce to serve.

SOUTHWEST STUFFED SWEET POTATOES

Steps:

• Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
• Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
• Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.

PULLED PORK-STUFFED SWEET POTATOES RECIPE BY TASTY

Steps:

• Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
• Cook on high for 4 hours or low for 8 hours.
• "Pull apart" the pork loin using two forks. Cover and let sit and move on to sweet potatoes.
• Preheat oven to 400˚F (200˚C).
• Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
• Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
• Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
• Bake for 20 minutes.
• Add shredded carrots and purple cabbage to the shredded pork and combine.
• Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
• Enjoy!

PORK CHOPS WITH SWEET POTATO

Steps:

• In a small nonstick skillet, brown pork chops in oil. Place in an 8-in. square baking dish coated with cooking spray. Layer with sweet potato; drizzle with butter. , In a small saucepan, combine the orange juice, brown sugar, salt, ginger, mace and pepper; bring to a boil, stirring constantly. Pour over sweet potato., Cover and bake at 350° for 30-35 minutes or until the pork reaches 160° and potato is tender. Remove pork and potato; keep warm. Pour pan juices into a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and sweet potato.

STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place sweet potatoes on a baking sheet.
• Bake sweet potatoes in the preheated oven until tender, 60 to 70 minutes. Remove from the oven and let cool. Leave oven on.
• Slice cooled potatoes in half lengthwise and remove potato meat, being careful not to ruin the shells. Place potato meat into a large bowl and mash. Add butter, honey, and salt; mix until well combined. Stir in drained pineapple. Spoon mixture back into the empty shells.
• Bake until heated through, about 15 minutes.
• Meanwhile, combine maple syrup and brown sugar in a small saucepan over medium heat. Cook until sugar melts, 3 to 5 minutes.
• Remove potatoes from the oven and drizzle with warm syrup.

CARIBBEAN STUFFED PORK WITH ORANGE SWEET POTATOES AND PLANTAINS

Steps:

• Cut the pork down the centre making sure not to go all the way through (basically butterflying.) Pound pork with a meat mallet until same thickness all over. Season with salt and pepper on both sides.
• In a frying pan melt butter, add onions, cook until soft, add herbs, breadcrumbs, rum, chopped mango and salt and pepper to taste, stir to combines.
• Spoon stuffing down on half of pork remembering to leave enough of an edge so when you fold, the other half over, it will cover the stuffing completely.
• Fold the other half of the pork over and secure with kitchen string at 11/2-2 inch intervals. In a lightly oiled roasting pan, place pork and bake in a preheated oven 180°C for about 1 hr (cooking time may be longer if your meat weight is more and I'm not sure if it will be less if you do 2 smaller loins, just check towards the end of cooking time regularly, to see if it is cooked through).
• Baste meat several times during cooking with reserved juice, I even poured a little over the pork when I started, so the pork juices combined with this made for some great juices I could use for sauce later. (don't pour too much though and make sure it is natural juice and not syrup as it will burn and also forms a glaze on the pork because of the high sugar content).
• Mango Sauce:.
• Drain the mango reserving the juice, blend or process mango until smooth, pour into saucepan, leave on a low heat.
• Heat a little olive oil in a pan, add onion and garlic cook until onion is soft and garlic has just started to brown, add to mango, turn up the heat to medium.
• Add the rest of the ingredients and stir until jam has melted and sugar dissolved, that's it easy peasy sauce is done. This can just be left over a very low heat to keep warm. When the pork is cooked just add the 3 Tablespoon of juices and stir to combine. If sauce is not quite hot enough, turn the heat up at this time and heat for a couple of minutes until hot. Serve over pork.
• Orange-Baked Sweet Potatoes:.
• Peel sweet potatoes and chop into pieces (just like you would regular potatoes that you were going to mash.) Place in a pan cover with water and boil until tender then drain.
• While potatoes are cooking, slice the tops off of 4 oranges and scoop out the flesh be careful not to break the shells. Cut the peel from the tops into thin strips to use as garnish later. Squeeze the juice from the pulp (there will be more juice than you need but I squeeze it all and drink the rest, there is nothing like fresh orange juice.) and grate a teaspoon of rind from the fifth orange.
• Mash the sweet potato until smooth (I use a bar mix). Add butter, cream, sugar, rum, orange juice and cinnamon, whisk to combine or bar mix away whatever is easier (Hint: Bar Mix, Bar Mix) Mix in grated rind and season with salt and pepper.
• Spoon mashed potato mixture into the orange shells. Place on a baking tray and bake in a preheated oven at 180°C (perfect already at that temp from pork.) Bake for 15-20 minutes, until you have golden brown top. Garnish with the reserved strips of orange peel and serve.
• Plantain Chips:.
• Peel plantains and thinly slice them into rounds.
• Heat the oil in a deep frying pan and fry plantains until crispy and golden.
• Drain on absorbent paper and season with salt.
• Oh so easy and oh so delicious, just remember you need some for dinner, so don't sneak to many while cooking :).
• To Serve: Arrange pork slices on plate pour sauce over the top. Arrange plantain chips and place orange shell on top of them.
• Bon Appetit.