Korean Pulled Pork Stuffed Sweet Potatoes


Main Dish
Korean Pulled Pork Stuffed Sweet Potatoes

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    We stacked one of the most versatile vegetables with flavorful sweet, savory and spicy ingredients. Sprinkle the potatoes with Hy-Vee crushed red pepper for extra spice.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    4 (10- to 12-oz.) sweet potatoes
    4 tbsp. Gustare Vita olive oil, divided
    ½ tsp. Hy-Vee salt
    ½ tsp. Hy-Vee black pepper
    1 tbsp. Hy-Vee honey
    1 tbsp. Hy-Vee gochujang Korean chili sauce
    1 ½ c. Hy-Vee Hickory House dry pulled pork
    ⅓ c. Korean barbecue and marinade sauce
    1 c. sliced shiitake mushrooms
    ½ c. frozen shelled edamame, thawed
    Sliced radishes, for garnish
    Sliced green onions, for garnish
    Kimchi mayo sauce, for garnish
    Hy-Vee crushed red pepper, for garnish

    Things To Grab

    • Very large rimmed baking pan
    • Small bowl
    • Medium skillet
    • Whisk
    • Pastry brush


    1. Preheat oven to 400 degrees. Line a very large rimmed baking pan with foil; set aside.

    2. Pierce sweet potatoes all over with a fork. Rub sweet potatoes with 1 tablespoon olive oil, salt and black pepper. Place sweet potatoes in prepared baking pan. Bake for 45 to 50 minutes or until fork-tender; remove from oven.

    3. Place oven rack 5 inches from heat; preheat broiler to HIGH. Cut sweet potatoes lengthwise in half, about three-fourths through to bottom; open slightly.

    4. Whisk together 1 tablespoon olive oil, honey, gochujang sauce in a small bowl. Brush cut sides of sweet potatoes with gochujang mixture. Broil potatoes in baking pan, with cut sides up, for 4 to 5 minutes or until beginning to brown.

    5. Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add mushrooms and edamame. Cook for 2 to 3 minutes or until tender, stirring frequently. Transfer to a small bowl. Combine pulled pork and barbecue sauce in sauce skillet; cook for 5 to 6 minutes or until pork reaches 165 degrees, stirring occasionally.

    6. To serve, top sweet potatoes with pork and mushroom mixtures. Garnish with radishes, green onions, kimchi mayo sauce and crushed red pepper, if desired.

    Nutrition facts


    606 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 47mg
    • Sodium: 1566mg
    • Total Carbohydrates: 87g
    • Protein: 22g

    Daily Values

    Iron 18%
    Calcium 8%
    Vitamin D 3%
    Potassium 30%