Loaded Sweet Potato with Roasted Red Pepper Sauce

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.


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.

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  1. Karen says

    Hi! Thank you for the awesome recipe! Do you think leftover sauce could be frozen and used later?

    Thank you :)

    • says

      I haven’t tried to do it yet, but would be curious to know the same… My only concern would be the oils not reintegrating properly, but maybe adding a little heat to when thawing the sauce would help to reincorporate it? Guess this doesn’t really help! Sorry about that. Please let me know if you end up giving it a shot!

  2. Kelly says

    My potato is baking, the pulled pork is ready, and I just tasted the red pepper sauce…I think I could make a meal on just that…what a delicious flavor!!! Can’t wait to serve it up :-)

      • Kelly says

        On eggs, divine! But am thinking this could be served over ice cream and taste good :-) Okay, maybe not, but this is definitely going to be a staple in my house. Thanks for the great recipes.

  3. says

    I made this for my hubby and I last week and it turned out really good. I was surprised my hubby even liked it…he hasn’t been lovin’ my paleo meals lately :( I used your recipe for Italian beef that I had in the freezer so, that made it a very easy meal to put together!! Thank you. Keep these good recipes coming!!

    • says

      Don’t worry, my hubby doesn’t often like my Paleo meals either… What is it with these guys!? Sheesh. Glad this recipe came together ok though! Did you serve the beef with the red pepper sauce? I’m curious if it goes well together?

  4. says

    Your recipes are out of this world! I’m so glad I found you through “Liz-Paleo on a Budget”s site! You have an art to to making my normal mundane recipes into….. well….. food porn! Thank you!

    • says

      Aww I love Liz!! Thanks for the compliment! So glad you like my food. :-) It’s pretty cool what can be done with meat & veggies. Let me know which recipes you try!

  5. says

    Oh my god, this looks amazing! I do already have most of the ingredients. Question: if I don’t have ancho chili powder can I sub regular chili powder? And for the roasted peppers, can I use my own roasted green peppers that I already made at home? Or would that change the flavor/texture/etc?

    • says

      THANKS! You can def sub regular chili powder, it just won’t be as spicy (but you can fix that by adding red chili flakes or something else, so no worries!). For the peppers, I would try to stick to red. I just buy the jar kind with no added funky stuff. Green aren’t as sweet and might not work out very well.


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