Loaded. BBQ. Sweet. Potatoes. They go in the comfort section of my life. They’re a little heavy, a little light, but they’re a full meal, and there’s a lot of different elements, but they are so, so worth it. These potatoes are also colorful and have crunchy, smoky, sweet, salty elements. And they have one of my very favorite things: quick pickled onions. If you've never tried, them please give them a chance. They are magic. All the good things here, folks.
And to my friends and family in South, I know that this is not authentic BBQ. Y’all know that I’m not out here on a Friday night after work getting my smoker ready. I started this at 6pm and was scarfing it by 7:15. Is it cheating? I’d like to say no. If a girl wants some BBQ flavor in her life but doesn’t have 7 hours to smoke some pork, and doesn’t want to spend $17 at a restaurant for a sandwich, then she should be able to throw a pork tenderloin in the instant pot, add some BBQ sauce, and call it a night. (Can you ‘yaaaaas queeeen!’ yourself? Asking for a friend…)
In this recipe, I use a store bought BBQ sauce, but you can certainly make your own! I just happen to have an affinity for Fox Bros. BBQ, which is in my hometown of Atlanta. I wrote this recipe in specific steps, so you can be the most efficient in the kitchen. Make sauces while things are baking, not beforehand. Start the things that will take the longest (baked potatoes and quick pickled red onions) first. Once combined, all these elements come together to form a super tasty meal that satisfies. Additionally, if you want to lighten it up, you can forgo the cheese or substitute the sour cream with greek yogurt. Or do both. You do you, boo.
I know that not everyone has an instant pot. This is okay. You can use a slow cooker on this pork and have amazing results. You can also sub chicken in if pork is not your thing.
Go forth and create deliciousness!
Loaded BBQ Sweet Potatoes
4 sweet potatoes
½ red onion
1 tbsp white sugar
½ cup apple cider vinegar
½ cup water
1.5 lb pork tenderloin (you can use chicken too!)
¼ cup white vinegar
¼ cup brown sugar
1 tbsp smoked paprika
1 tsp kosher salt
1 tsp garlic powder
1 tsp chili powder
1 tsp black pepper
1 tsp onion powder
1 cup BBQ sauce
1 jalapeno, sliced thinly
¼ cup shredded cheddar cheese
Creamy Chipotle Sauce
1 cup fresh cilantro
3 canned chipotle peppers in adobo sauce
¼ tsp cayenne pepper
1 tsp garlic powder
½ tsp salt
1 tsp cumin powder
½ tsp smoked paprika
1 cup sour cream
½ lime
Equipment:
Instant pot
Food processor or blender
Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil or parchment paper. Wash the sweet potatoes and pierce them 4 or 5 times each with a fork to create steam holes. Place them on the baking sheet and set aside while the oven preheats.
Cut the ½ red onion into very thin slices. Pour the apple cider vinegar, white sugar, and ½ cup water in a container with a lid, and mix to combine. The sugar does not have to be completely dissolved. Put the red onions in the container, and make sure they’re covered by the liquid. If they’re not, add water to just cover them. Put the lid on, and place in the refrigerator until the potatoes are ready, about an hour.
By now the oven should be preheated. Put the potatoes in, and bake for 60 minutes.
While the potatoes are cooking, start the pork tenderloin. Cut it into 2 pieces so it fits in the instant pot. Place them in the pot, and add ¼ cup of water.
Make the BBQ paste. Combine the white vinegar, brown sugar, 1 tbsp smoked paprika, kosher salt, garlic powder, chili powder, black pepper, and onion powder. Mix to combine into a paste, and spread on top of the pork. There shouldn’t be any left over. Place the top on the instant pot, and cook on high for 12 minutes.***
Prepare the creamy chipotle sauce: Place the cilantro, chipotle peppers, cayenne pepper, garlic powder, salt, cumin powder, and smoked paprika in a food processor or blender. Blend together into a thick paste.
Combine the sour cream and juice from ½ a lime into a small bowl. Once combined, add in the chipotle pepper paste and mix. Set aside.
Once the pork is done, take it out and use 2 forks to “pull” it. Mix it with the BBQ sauce.
When the potatoes are done and cooled for about 10 minutes, cut them in half and mash the insides. Use the potato skin as a bowl. On top of the potato, layer the pork, quick pickled red onions, jalapeno, creamy chipotle sauce, and a sprinkle of cheese. Enjoy!
***If you don’t have an instant pot, you can also use a slow cooker. Follow the same instructions, but instead cook on low for 6 hours.
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