Pulled Pork Stuffed Sweet Potatoes with Cranberry Glaze

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pork
1:00 - Prep 0:20 / Cook 0:40
Beginner

If you’re crazy for comfort food, you’ll love our Pulled Pork Stuffed Sweet Potatoes with Cranberry Glaze. Hickory-smoked sweet potatoes filled to the brim with moist and flavorful pulled pork are topped off with a sweet, tangy glaze. They’re sweet and savory, fatty and flavorful, everything you want in comfort food and more.

We made this recipe on the Rider DLX Pellet Grill, but you can make it on your grill or smoker.

6 Servings

Ingredients

Stuffed Sweet Potatoes
  • 3 pounds pulled pork
  • 6 sweet potatoes
  • 2 tablespoons olive oil
  • > salt & pepper, to taste
  • > hickory wood pellets
Cranberry Glaze
  • 2 tablespoons butter
  • 2/3 cup apple cider
  • 1 can jellied cranberry sauce
  • 1 teaspoon cinnamon
  • > parsley, to taste
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Preparation

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1. Fill the hopper with pellets. Preheat pellet grill to 375°F in SMOKE mode.
2. Pierce sweet potatoes with a fork; then coat with olive oil and season with salt and pepper.
3. Wrap each sweet potato with peach butcher paper.
Hot TipAlthough you can use foil to wrap your potatoes, we recommend butcher paper because it holds in moisture and heat while allowing steam to escape and smoke infusion to continue.
4. Place potatoes on the upper rack and cook for 40 minutes.
5. When the potatoes feel soft in the middle, they’re done.
Hot TipCheck for doneness by poking them with a toothpick. The toothpick should glide easily into the center of the sweet potatoes with little to no resistance.
6. In a small saucepan, combine butter, apple cider, cranberry sauce and cinnamon. Cook over medium heat, stirring occasionally, until thickened.
7. Slice potatoes open and scoop out half of the potato pulp to make room for the pulled pork.
8. Add a generous half pound of pulled pork to each potato, drizzle with the cranberry glaze and garnish with parsley.
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