For the Love of Food

Barbecue Pulled Pork Topped Hasselback Sweet Potatoes

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I have been intrigued by Hasselback Potatoes for a while now. These mouth watering spuds are sliced accordion style and filled with all sorts of scrumptious toppings from butter to cheese to bacon! I decided to try and create a Sweet Potato version filled with brown sugar butter sauce and then take it one more wild and crazy step and top it with my famous Crock-Pot Rootbeer Pulled Pork and Barbecue Sauce. The result was not only a restaurant quality presentation, it was darn tasty too!

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Barbecue Pulled Pork Topped Hasselback Sweet Potatoes

Makes 4 servings

Ingredients

  • 3-4 lb pork tenderloin or shoulder
  • 1 liter Rootbeer
  • 12-16 oz bottle of barbecue sauce I like to use a honey barbecue, plus more for drizzling
  • 4 large sweet potatoes
  • 1/4 cup green onions diced
  • 6 tbsp butter melted
  • 2 tbsp brown sugar

Instructions

  • Trim all visible fat from the pork.
  • Place the pork in the bottom of the Crock-Pot. Poor Rootbeer over until the meat is completely covered. Adding a sliced onion is delicious too but optional.
  • Cover and cook on low until well cooked and the pork shreds easily, about 6 to 7 hours.
  • Turn the Crock-Pot to warm.
  • Drain most of the Rootbeer, leaving about 1/4 of the liquid to keep the pork moist.
  • Using two forks, shred the pork into bite size pieces.
  • Stir in the barbecue sauce and coat the pork, keep warm until sweet potatoes are done.
  • Preheat oven to 375 degrees.
  • Wash potatoes, leaving skin on, and slice a piece off the bottom of each potato so they sit flat and steady.
  • Place a wooden chopstick on either side of the potatoes and slice the potatoes as thinly and evenly as you can without going all the way through. The chopsticks will help to prevent that from happening,
  • Place sweet potatoes in a large baking dish.
  • In a small bowl, mix together butter and brown sugar.
  • Spoon onto potatoes, opening up some of the slices and spooning inside and on top.
  • Cover and bake for 60 minutes.
  • Remove foil, spoon more sauce over top and bake for another 10-15 min.
  • Remove from oven and top with a hearty couple scoops of shredded pork (you will have leftover pork), drizzle with barbecue sauce, and sprinkle on green onions.
  • Serve hot and enjoy!
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

Start with four large sweet potatoes.
Wash potatoes, leaving skin on, and slice a piece off the bottom of each potato so they sit flat and steady.

Place a wooden chopstick on either side of the potatoes and slice the potatoes as thinly and evenly as you can without going all the way through.
The chopsticks will help to prevent that from happening. Place sweet potatoes in a large baking dish.

In a small bowl, mix together butter and brown sugar. 

Spoon onto potatoes, opening up some of the slices and spooning inside and on top.

Cover and bake at 375 degrees for 60 minutes.

Remove foil, spoon more sauce over top and bake for another 10-15 min.

I love making Crock-Pot Rootbeer Pulled Pork!
 Poor Rootbeer over the pork until the meat is completely covered (adding a sliced onion is optional).

Cover and cook on low until well cooked and the pork shreds easily, about 6 to 7 hours.

Turn the Crock-Pot to warm.
Drain most of the Rootbeer, leaving about 1/4 of the liquid to keep the pork moist.
Using two forks, shred the pork into bite size pieces.

 Stir in the barbecue sauce and coat the pork, keep warm until sweet potatoes are done.

Remove from oven and top with a hearty couple scoops of shredded pork (you will have leftover pork). 

Drizzle with additional honey barbecue sauce and sprinkle on chopped green onions.

Serve warm and dig in!

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