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BBQ Pork Stuffed Sweet Potatoes




My husband’s birthday was last week and I mentioned on facebook that he has asked for the same birthday dinner for 3 years in a row. 3 years in a row!


I figured it must be pretty darn delicious if he could basically have anything he wanted and he wanted these BBQ pork stuffed sweet potatoes (along with my famous grain free chocolate chip cookies) for his special birthday dinner.


I’m not going to lie, I was secretly hoping he would ask for these stuffed skins again. I don’t make them a lot because it does take a bit more effort than my usual one pan, easy weeknight dinners. But when I do make them, I’m reminded of how amazing they are and that they are definitely worth every bit of extra effort. (Side note: these are nice to put together ahead of time and then pop them in the oven when needed.)


These stuffed sweet potato skins also make wonderful, crowd pleasing appetizers, but we like to pile the pork sky high, add some fresh homemade guacamole or avocado slices and eat them as a complete, nutritious and healthy dinner.


In our opinion, having a good BBQ sauce takes these stuffed sweet potatoes from great to amazing so make sure you have a good BBQ sauce that you really like. As for us, we adore our healthy, homemade BBQ sauce (we could lick it by the spoonful) and think it totally makes these sweet potato skins.


BBQ Pork Stuffed Sweet Potatoes

Makes 8 stuffed sweet potatoes skins


2 – 3 lb pork roast or loin

½ cup chicken stock or water

4 large sweet potatoes

4 slices of bacon, cooked and crumbled

½ cup BBQ sauce + some more for topping (THIS is our very favorite BBQ sauce recipe)

1 red onion, sliced

1- 2 tablespoons fat of choice (like coconut oil or butter)

salt and pepper, to taste

Optional ingredients: ½ cup of your favorite cheese (we use a raw milk sharp cheddar), extra BBQ sauce, guacamole, avocado slices, cilantro or parsley


Put your pork in a slow cooker along with the ½ cup of chicken stock or water. Salt and pepper, to taste. Cook on low for 6-8 hours or high for 4 hours.

When the pork is done cooking, shred it with 2 forks and then add in the ½ cup of BBQ sauce. Stir until combined.

Preheat your oven to 400.

Bake your sweet potatoes until soft, about 40 minutes (or longer depending on their size).

Once they are cool enough to handle, cut them in half lengthwise and scoop the insides out in a bowl. Make sure to leave a small bit of sweet potato still in the skins. Salt and pepper the sweet potato mash and stir to combine. Set the mash aside.

Take all the potato skins and place them on a greased cookie sheet, cut side down. Brush the skins with oil or butter and sprinkle some more salt and pepper on them. Bake for 13 – 15 minutes.

When the skins are in the oven crisping up, caramelize your sliced onions by adding them to a skillet with 1 tablespoon fat of choice (I use butter or ghee) over medium low heat. Cook until caramelized, about 10-15 minutes. Set aside.

Once the potato skins come out of the oven, flip them over and fill each skin with about 2 tablespoons of the sweet potato mash. You will most likely have some sweet potato mash left over. That’s ok – just put it in the fridge and use it another day (for smoothies, as a side for lunch, etc.). Then pile on the BBQ pork. Next, add ½ piece of bacon per skin. Next add your caramelized onions. Top with 1 Tablespoon cheese per skin if you are using cheese.

Pop them back in the oven for 5 minutes or until cheese melts. Once they come out of the oven, top with a dollop of extra BBQ sauce and then top with any extra toppings you wish. Enjoy!

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  1. Avatar

    HOLY COW that sounds good. Just got back from the store might have to go again 😉 Actually I bought stuff for one of your chicken recipes. Last night I was going through all of the paleo recipes I have saved and realized I have made more of yours than anyone else’s!

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    Can’t download the magazine because I don’t have an Ipod. I don’t plan on getting an IPod – not now, not ever. Guess I’m screwed for the magazine. That didn’t help at all.

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    New favorite meal!!! My only regret is that I didn’t double the recipe for leftovers 😉

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    I just made these tonight with your bbq sauce (minus the liquid smoke because I didn’t have it) and it was so good! It was a great way to change up our usual pulled pork! Definitely going into the rotation!

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    These were great!

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    Making these tonight. This has been a Primally Inspired week 😉
    Made the flank steak, bacon guacamole stuffed poblanos, tomatillo avocado salsa, and of course using your homemade bar-b-que sauce! The only thing that wasn’t up to par was the flank steak and that was my fault because I bought one that was too thin so it was REALLY tough (but we still ate it all) I can’t wait to try it again with the right piece of meat.

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    What is more important, raw milk cheese or grass fed? I can’t seem to find both.

    • Primally Inspired

      Wow, that’s a tough one – making me think tonight 🙂

      Usually raw milk cheese is mostly grass-fed (maybe not quite 100%, but most of their life they munch on grass) even if it doesn’t say so (at least this has been the case with the few companies that I’ve looked up in the past). When I lived in Maryland, they sold raw cheese, but nothing ever said grass-fed on the label. When I did a little detective work, every single one of the companies raised their cows on pasture at least most of the cows life with the majority raising them on pasture their entire life and maybe supplementing with hay during the winter months. I found a lot of small farms haven’t realized the “grass-fed” craze yet, so they don’t market their products like that, even though it is grass-fed. Raising cows on pasture is just what they do and have always done. Something interesting I learned from speaking to these farms is that feeding cows on pasture is actually CHEAPER them giving them grain. Isn’t it funny that grass-fed is so much more expensive?!

      Personally, I’d go with raw over grass-fed pasteurized. My body notices a huge difference between raw and grass-fed pasteurized. I can tolerate raw just fine, but my body doesn’t like any dairy pasteurized, no matter if it was grass-fed or not.

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    Thanks for thin info! I went to Whole Foods yesterday and they had stickers on their cheese. Raw and Grass fed. There was only one that had both but it was some hard cheese I had never heard of. Luckily raw is pretty easy to get around here.

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    I made these last Friday night. Holy smokes, they were AWESOME! My boyfriend (who isn’t the biggest advocate for sweet potatoes) really loved them.

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    one of my boyfriend’s favorite things to order from a bar we frequent is bbq pork stuffed potato skins.. buuuuut the last 2 times he has ordered them for takeout they have screwed up the order. enter the awesome girlfriend: i decided to surprise him with some homemade/secretly way healthier ones when he got home from work this morning 🙂 they were a hit for sure.

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    Can I use Japanese sweet potatoes with these?

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