Brisket Stuffed Sweet Potatoes


After a big Passover Seder, I have a lot of leftover brisket (PS, if you want to see my step-by-step tutorial on how I make it, check out my stories here.
One of my favorite ways of reinventing leftover slow-cooked meat, like brisket, is to stuff it into baked sweet potatoes. The combination of sweet and salty, smoky and rich is perfect and a dollop of cool sour cream and crunchy scallions brings my food back to like! It’s quite simple, just microwave sweet potatoes for 5 minutes, then finish in the oven to get the skin nice and crispy, then stuff with brisket and, of course, some of the sauce!

Loaded Sweet Potatoes with Pulled Pork and Crumbled Bacon

  • 5-6 medium-sized sweet potatoes
  • 1 cup shredded pulled pork
  • 1/2 cup favorite barbecue sauce
  • 6 slices of bacon, fried and drained on paper towels
  • Thinly sliced scallions
  • Pepper jack cheese (optional)
  • Sour cream (optional)


  1. Heat your oven to 350 and place the whole sweet potatoes on a parchment-lined baking sheet.  Bake for 45 minutes.
  2. When they are done, allow to cool just enough so you can handle them and slice down the center.
  3. Squish open and mash slightly.
  4.  Scoop a large spoonful of pulled pork on each sweet potato, drizzle with barbecue sauce, crumbled bacon and cheese, if using.
  5. Pop back in the oven to warm through or until cheese melts.
  6. Top with scallions and sour cream and serve.

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