Ingredients
Scale
- 4 medium sweet potatoes
- 1 pound cooked, shredded beef
- 1 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and pierce sweet potatoes several times with a fork. Place on a baking sheet lined with aluminum foil.
- Bake for 45-60 minutes until tender when pierced with a fork.
- While baking, heat shredded beef with barbecue sauce in a slow cooker on low for 30 minutes or in an Instant Pot on sauté for about 10 minutes.
- Once sweet potatoes are done, remove from the oven and cool slightly. Cut a slit down the center and fluff the insides with a fork.
- Spoon the pulled beef mixture into each potato.
- Top with cheddar cheese, sour cream, and green onions.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 80mg