We had these stuffed sweet potatoes on our to-do list for a while. And when we saw another bag of pulled pork in the freezer, we could combine it nicely.
Sweet potatoes are known for being healthier than regular potatoes. They contain fewer calories and carbohydrates. We eliminate that immediately by filling them with bacon and cheese and topping them with pulled pork. You’re welcome.
The skin of a sweet potato is thicker than that of a regular potato and can crack if too much steam builds up. Poking holes in the potatoes allow the steam to escape. We are not wrapping the potatoes in aluminum foil this time. That same thick skin makes it more challenging to get a crispy outside. Especially if the steam in the foil keeps the skin moist. We cook the potatoes indirectly in this phase, so we place a plate setter in the Kamado Joe Classic.
After about an hour, the sweet potatoes will be nice and soft. The time depends on the size of the potato. After 45 minutes, you prick it with a toothpick or the probe of your thermometer. If it goes in and out very smoothly, they’re done.
Let the potatoes cool down before moving on to the next step. The potatoes are scalding hot, and you would burn your fingers.
If the potatoes are cool enough to hold, you cut them in half and hollow them. Try to scoop out as much as possible from the potato without touching the skin. This is easiest with a large teaspoon.
You end up using 2/3 of all the potato for the filling. We mix it with the cheese, bacon, and a little Tabasco. Just see what you do with the rest of the potato. You could make a sweet potato rösti.
Now we remove the plate setter, and the stuffed potatoes go back on the grill. The cheese can now melt. The grid is on the lowest setting of the divide and conquer system of the Kamado Joe. So that the skin is also roasted.
We have now filled these sweet potatoes with cheese and bacon. But of course, you can also keep them completely vegetarian. Try different types of cheese or a good chili sin carne. The possibilities are endless.
- 3 large sweet potatoes
- 200 grams of grated Gouda cheese
- 3 thick slices of bacon
- 1 teaspoon Tabasco
- pepper and salt
- 300 grams of left over pulled pork
- Sour cream
- spring onion
- Prepare a barbecue with a temperature of 200°C (400F) and 2 zones.
- Poke a few holes in the sweet potato with a sharp knife. Cook the potatoes for 45 minutes to an hour on the indirect side until the potatoes are soft.
- Then let them cool down. In the meantime, grill the bacon until golden brown.
- When the potatoes are cool enough to hold them, cut them in half.
- Empty the potato with a small spoon or large teaspoon and leave the skin intact. Put 2/3 of the content in a bowl, and the rest can be disposed of.
- Cut the bacon into small pieces and mix this with the grated cheese, Tabasco, and a little salt and pepper through the soft potato filling.
- Place a bite of pulled pork on the potatoes and return the half potatoes on the grill over direct heat. They are ready when the cheese has melted, and the skin is crispy.
- Spoon some sour cream onto each stuffed sweet potato and sprinkle some spring onion on top.