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Pulled pork stuffed sweet potatoes on a blue and white plate topped with cheese and bacon.
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5 from 1 vote

Stuffed Sweet Potato Recipe with Pulled Pork

Loaded stuffed sweet potatoes with tender pulled pork, cheddar, chipotle-honey sour cream, bacon & candied pecans. Oven or air fryer, plus make-ahead and reheat tips.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, lunch, Side Dish
Cuisine: American
Servings: 4 servings
Author: Kellie
Cost: $10

Equipment

  • baking sheet
  • chef's knife
  • air fryer optional

Ingredients

  • 4 medium sized sweet potatoes or yams
  • 1 tablespoon olive oil
  • 1/4 cup kosher salt
  • 2 cups cooked pulled pork
  • 1 cup shredded sharp cheddar cheese
  • 1 cup your favorite barbecue sauce
  • 1 cup sour cream
  • 1 teaspoon honey
  • 1 teaspoon chipotle chili powder
  • 1/2 cup crumbled cooked bacon
  • 1/2 cup candied pecans
  • 1/2 cup chopped fresh scallions

Instructions

  • Preheat oven to 425 degrees.
  • Rub each potato with olive oil and place on a baking sheet lined with parchment. Sprinkle with salt and prick the skin a few times with a fork to allow the steam to escape.
  • Bake the potatoes for 40-50 minutes or until fork tender.
  • While the potatoes bake, whisk together the sour cream, honey and chipotle chili powder. Set aside.
  • Cut a slit lengthwise in the potato and gently squeeze the two ends together to open up the potato.
  • Fluff the inside of the potato lightly with a fork and season with salt and pepper. Fill with 1/2 cup pulled pork.
  • Sprinkle 1/4 cup cheese over the pork and drizzle with 1/4 cup barbecue sauce.
  • Top with 1/4 cup of the sour cream mixture, 1/4th of the bacon, pecans and scallions. Repeat with remaining potatoes.
  • Serve immediately.

Notes

Ingredient Notes
  • Use medium–large sweet potatoes (10–12 oz each) so they hold fillings.
  • Pulled pork: sauced or dry works—add BBQ to taste while assembling.
  • Swap sour cream → Greek yogurt 1:1 for a lighter chipotle-honey sauce.
  • Cheese: sharp cheddar for classic; pepper jack for extra heat.
  • Nut-free: skip candied pecans; add crispy fried onions for crunch.
Doneness & Texture
  • Potatoes are done when very tender; probe slides in easily (≈205–212°F center).
  • Rest 5 minutes before splitting to let steam settle and avoid watery flesh.
Cooking Options (for the potatoes)
  • Oven: 400°F for ~45 min, pierced and on a lined sheet.
  • Air Fryer: 380°F for 35–45 min, flip once; light oil + salt on skins.
  • Slow Cooker: Wrap loosely in foil; 3–4 hrs High or 6–8 hrs Low; crisp skins 5–10 min in a 400°F oven if desired.
Flavor Balancing
  • Too sweet? Stir 1–2 tsp apple cider vinegar into the pork or add extra chipotle.
  • Brighten with lime juice or quick-pickled red onions at serving.
Toppings & Variations
  • Game Day: add pepper jack + jalapeños.
  • Kid-Friendly: skip chipotle/pecans; add corn + extra cheddar.
  • Pork-Less: rotisserie chicken or black beans work great.
Make-Ahead, Storage & Reheat
  • Bake potatoes + prep toppings 1–2 days ahead; stuff to serve.
  • Store stuffed halves tightly wrapped 3–4 days; keep wet toppings separate.
  • Reheat: 350°F oven 12–15 min (loosely covered) or air fryer 320°F 6–8 min; microwave 60–90 sec for speed, then crisp in oven 2–3 min.

Nutrition

Serving: 1g | Calories: 809kcal | Carbohydrates: 87g | Protein: 26g | Fat: 40g | Saturated Fat: 16g | Cholesterol: 112mg | Sodium: 8894mg | Potassium: 756mg | Fiber: 5g | Sugar: 55g | Vitamin A: 19695IU | Vitamin C: 8.6mg | Calcium: 412mg | Iron: 3.1mg