Loaded Baked Sweet Potatoes

Loaded Baked Sweet Potatoes

Spicy jalapeño and tender pork makes these Loaded Baked Sweet Potatoes extra special. 

Loaded Baked Sweet Potatoes
 
Makes 4 servings
Ingredients
  • 4 large sweet potatoes
  • 2 tablespoons vegetable oil
  • ½ teaspoon kosher salt, divided
  • ¼ teaspoon ground black pepper
  • ½ cup sour cream
  • 1 tablespoon seeded chopped jalapeño
  • 1 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 2 cups shredded Slow Cooker Pork Roast (recipe follows)
  • 1 cup salsa
  • 1 tablespoon chopped fresh cilantro
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil.
  2. Rub potatoes with oil; sprinkle with ¼ teaspoon salt and black pepper.
  3. Bake until tender, about 1 hour. Split potatoes; fluff with a fork.
  4. In a small bowl, stir together sour cream, jalapeño, lime zest and juice, and remaining ¼ teaspoon salt.
  5. Top each potato with Slow Cooker Pork Roast, salsa, sour cream mixture, and cilantro. Serve immediately.

Slow Cooker Pork Roast
 
Makes about 2 cups
Ingredients
  • 1 tablespoon kosher salt
  • 1 tablespoon firmly packed light brown sugar
  • 2 teaspoons ground black pepper
  • 1 (4-to 5-pound) pork shoulder
  • 2 cups chopped yellow onion
  • 1 cup chicken broth
  • ½ cup white wine vinegar
  • 6 cloves garlic
  • 2 dried bay leaves
Instructions
  1. In a small bowl, stir together salt, brown sugar, and pepper; rub all over pork. Place pork in a 6-quart slow cooker. Add onion and all remaining ingredients.
  2. Cover and cook on high for 2 hours. Reduce to low; cook until very tender, about 6 hours. Discard bay leaves.
  3. Remove pork from cooker; let cool enough to handle. Shred pork using 2 forks.

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