Here's a great way to use up leftover pulled pork! Loaded BBQ Pulled-Pork Sweet Potatoes are a delicious combination of tangy bbq pork and creamy sweet potato, topped with melted cheese and chipotle sauce.
4large sweet potatoes, skins on, rubbed with vegetable oil
2cupscooked pulled pork, warm
1/4 cupcrumbled cooked bacon, or more as desired
chopped scallions and shredded cheddar, for garnishing
1cupChipotle BBQ Sauce, divided use, plus more for drizzling, we love Holmes-Made Chipotle BBQ Sauce
your favorite relish, for garnishing, we love Holmes-Made Cowboy Candy Relish
Creamy Chipotle Sauce
1/3cup Ranch dressing
1/2 tsp. chipotle sauce, or to taste, may substitute chipotle powder or minced chipotle pepper in adobo
Bake the Sweet Potatoes
Preheat the oven to 425 degrees F. Place the oiled baked potatoes directly onto the center oven rack; baked, uncovered, for 45-60 minutes or until very fork tender and the skins are nicely charred and crisped. Remove the sweet potatoes to a platter.
Make the Creamy Chipotle Sauce
In a small bowl, combine the sour cream and Ranch dressing with the chipotle sauce until well blended and smooth.
Assemble the Sweet Potatoes
In a medium mixing bowl, combine the cooked pulled pork with approx. two-thirds of the bbq sauce.Slice the baked sweet potatoes lengthwise, spreading each one open, carefully using your fingertips. Using a fork, fluff the cooked flesh a bit; season with salt and pepper to taste.
Divide the warm bbq pork between the sweet potatoes; top the pork with the prepared creamy chipotle sauce mixture; garnish with the crumbled bacon, chopped scallions, cheese, and relish. Lastly, drizzle more bbq sauce over the top of each potato. Serve at once!