BBQ Bean & Pineapple Stuffed Sweet Potatoes

Sweet and spicy BBQ beans and pineapple are the perfect stuffing for sweet potatoes, but here’s what is super sweet: Our BBQ sauce is sugar-free!

While most BBQ sauces are full of brown sugar, we used the sweet potato flesh and pineapples to achieve the perfect level of sweetness to balance the spicy BBQ flavors.

Even if you are not a sweet-potato lover, we encourage you to give this recipe a try– it may truly win you over!

Sweet potatoes are one of the healthiest vegetables, so we are always looking for new ways to serve them to lovers of both sweet and savory tastes. This time, we hit it out of the park.

You will cook the sweet potatoes in the oven, let them cool some, and then remove the flesh with a spoon. Be careful not to scoop too close to the skin– you want to leave a little flesh in the skin to help support the shape of the shell.

The flesh is combined with onions, green peppers, pineapple chunks, Great Northern beans, and the remaining ingredients of our BBQ sauce. Stuff the filling back into the hollowed skins, bake to reheat, and serve! You can enjoy these sweet potatoes for breakfast, lunch or dinner!

BBQ Beans and Pineapple Stuffed Sweet Potatoes

You, On Plants

Ingredients
  

  • 4 medium sweet potatoes
  • 1/2 large onion, chopped
  • 1 green pepper, diced
  • 4 cloves garlic. minced (or 2 tsp powdered)
  • 1 tbsp pickled jalapeño slices, minced
  • 1 cup fresh pineapple, diced
  • 6 oz tomato paste
  • 1/4 cup molasses
  • 1 tbsp mustard
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp chipotle pepper
  • 2 cups vegetable broth
  • 1 can Great Northern beans (2 cups if using cooked dried beans)
  • fresh cilantro or pumpkin seeds for garnish (optional)

Instructions
 

  • Heat oven to 425 degrees.
  • Pierce potatoes with a fork about 10 times all around.
  • Place potatoes on a wire rack on top of a baking sheet. If you don’t have a wire rack, just place them directly on the baking sheet.
  • Bake 30 minutes, then turn them over and bake another 20-30 minutes, until soft in the center when pierced with a fork.
  • Remove the potatoes from the oven, transfer to a cutting board, and cut them in half lengthwise. Let them sit until they are cool enough to handle.
  • When cooled, use a spoon to scoop out the potato flesh into a bowl. Be careful not to scoop too close to the skin. You want to leave about 1/4 inch of flesh inside the skin so it maintains its shape. 
  • Set the hollowed potato halves and the bowl of potato flesh aside and start the BBQ sauce.
  • Heat a saucepan over medium heat, and add the onions, green pepper, and garlic. Cook 2-3 minutes until tender. Add a splash of the vegetable broth if they start to stick.
  • Add the jalapeños, pineapple, tomato paste, molasses, mustard, salt, pepper, and chipotle pepper, and half to three-quarters of the sweet potato flesh. Stir together and cook, stirring frequently, another 2-3 minutes to allow the flavors to combine. 
  • Add the vegetable broth and beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Spoon the filling into the potato halves. You can serve immediately, or return them to the baking sheet and bake another 10-15 minutes to continue to let the flavors develop.
  • Garnish with fresh cilantro, pumpkin seeds, or additional jalapeño slices.
  • Freeze the remaining sweet potato flesh to use in a smoothie, soup, or blend it up with some frozen fruit to make a frosty dessert.

 

Share this post

Share on facebook
Share on google
Share on twitter
Share on linkedin
Share on pinterest
Share on print
Share on email