You’ve probably seen this idea before. Take a baked potato, load it with meat and sauces, and enjoy a one-dish meal. Since this is quite easy to customize to our way of eating, I had to give it a go. Pulled pork is on my mind, so it was a no-brainer what I would be topping my potato with!
Three different items make up this Loaded Sweet Potato with Roasted Red Pepper Sauce. First, you need to make some Pulled Pork. Either use my recipe or one of your own. Mine is more mild, meant to subtly season the pork so that it is easy to pair with a variety of flavor profiles. The place I buy my pork portions their shoulders at about 3 pounds, give or take, so that’s what I use in my recipes. It will cover 4 sweet potatoes for this one–plan accordingly. (PS – If you have leftovers from a big batch of pork you’ve made for another meal, use them up with this recipe! Just scale back the potatoes for how much pork you have.)
Baking the potatoes is very simple. Wash them, then use a fork to poke a bunch of holes in the potatoes so they don’t explode on you. Bake unwrapped and unseasoned for 45 minutes in the preheated 400 degree oven. Allow the potatoes to cool slightly before handling.
Once the potatoes have cooled, peel off the top section of skin (if you don’t care to eat it), open up the flesh of the potato a bit and heap on a couple spoonfuls of the pulled pork. The last step is to top with this Roasted Red Pepper Sauce I came up with last night. It’s sweet and spicy. Perfect for a sweet potato and pork.
ROASTED RED PEPPER SAUCE
2 cups prepared roasted red bell peppers (16 oz jar, discard the liquid)
3 garlic cloves (stems trimmed off)
1 bunch cilantro
2 TBSP honey
2 TBSP avocado oil
1 tsp apple cider vinegar
1/2 tsp kosher salt
1 tsp ancho chili powder
1 tsp garlic powder
1 tsp cayenne pepper, ground (or use a fresh hot chili pepper)
Add all ingredients to a food processor and puree until smooth. The sauce is best when it is made ahead and allowed to sit in the fridge, but it can be used right away if you need to (I did and it was fine, but it was way better the next morning on leftover pork and eggs).
This recipe would be great for feeding a crowd. Serve it alongside a nice Paleo slaw, grilled veggies and sliced fruit for a perfect summer meal.
- 2 cups prepared roasted red bell peppers (16 oz jar, discard the liquid)
- 3 garlic cloves (stems trimmed off)
- 1 bunch cilantro
- 2 TBSP raw honey
- 2 TBSP avocado oil
- 1 tsp apple cider vinegar
- ½ tsp salt
- 1 tsp ancho chili powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper, ground (or use a fresh hot chili pepper)
- Add all ingredients to a food processor and puree until smooth.
- Store in the refrigerator using a glass container for a couple hours to chill (overnight is best).
- TO ASSEMBLE: Take 4 baked sweet potatoes and remove the skin from the top. Use the back of a fork to break up the potato a bit and create a little bowl for the pork.
- Pile the prepared pulled pork into the sweet potato.
- Drizzle on desired amount of Roasted Red Pepper Sauce.
- Garnish with diced avocado and fresh cilantro, if desired.