Loaded BBQ Sweet Potatoes

SERVES: 2 to 4 | PREP TIME: 35 minutes | COOK TIME: 10 minutes


4 small sweet potatoes or yams (1+ pound/455+ grams)

1½ cups (340 grams) shredded leftover Perfect Ribs (see here)

½ cup (120 ml) Tangy BBQ Sauce (see here)

⅓ cup (35 grams) shredded carrots

⅓ cup (25 grams) shredded green cabbage

¼ cup (30 grams) chopped red onion

⅓ cup (75 ml) 30-Second Mayo (see here)


  1. Preheat the oven to 400°F (205°C).
  2. Use a fork to poke holes in the sweet potatoes or yams. Place in the oven on a rimmed baking sheet and bake for 35 minutes. Remove from the oven and reduce the temperature to 350°F (175°C).
  3. After you’ve removed the sweet potatoes or yams from the oven, mix together the shredded pork ribs and BBQ sauce until the meat is well coated.
  4. Cut each sweet potato or yam down the middle and open them up. In the middle of each sweet potato, add a little over ¼ cup (60 g) of the sauced shredded ribs. Place back in the oven and bake for 10 minutes, or until the shredded ribs are heated through.
  5. While the stuffed sweet potatoes bake, mix together the carrots, cabbage, red onion, and mayo in a small bowl. Top the stuffed sweet potatoes with the cabbage mixture.