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Jamaican Loaded Baked Sweet Potatoes with Pulled Pork and Mango Rum Salsa
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Indulge guilt-free in a delicious sweet potato loaded with mango and Make-Ahead Oven-Roasted Pulled Pork for a quick and satisfying meal!
Ingredients:
  • 4 large sweet potatoes (red-fleshed)
  • 1/4 teaspoon salt
  • 1 tablespoon packed brown sugar
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons dark rum
  • 2 teaspoons finely chopped gingerroot
  • 1 tablespoon finely chopped seeded jalapeño chile
  • 1/4 cup diced red onion
  • 1 cup diced mango
  • 2 tablespoons chopped fresh cilantro
  • 2 cups oven-roasted pulled pork
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons jerk seasoning
  • 1/4 cup crumbled queso fresco cheese (1 oz)
Instructions:
  • Preheat oven to 400°F. Line a rimmed cookie sheet with foil and spray with cooking spray. Place sweet potatoes on the sheet and pierce all over with a fork. Bake for 1 hour to 1 hour 15 minutes until fully tender when pierced with a knife. Allow to cool for about 10 minutes before handling.
  • In a small bowl, combine brown sugar, lime juice, rum, and gingerroot until the sugar dissolves. Add jalapeño chile, onion, and mango, tossing to coat. Mix in cilantro, cover, and refrigerate.
  • Combine the pork, olive oil, and jerk seasoning in a microwave-safe bowl. Microwave on High without a cover for 1 to 2 minutes until piping hot.
  • Peel sweet potatoes, then mash the flesh inside the skins with a fork. Sprinkle salt over each potato and mix it in gently with the fork. Stuff each potato evenly with the pork mixture, salsa, and cheese.

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