Loaded Barbecue Sweet Potatoes
35g CARB
Serves 4
Hands On 20 min.
Total 1 hr. 20 min.
- 2 8- to 10-oz. sweet potatoes
- 12 oz. pork tenderloin or lean boneless pork
- 2 tsp. canola oil
- 1 small onion, halved and sliced
- 1 small fresh poblano chile pepper, seeded and cut into bite-size strips (tip)
- ⅓ cup barbecue sauce
- ¼ cup light sour cream
- ¼ cup shredded reduced-fat cheddar cheese (1 oz.)
- ¼ cup sliced green onions
- 4 slices lower-sodium, less-fat bacon, crisp-cooked and crumbled
1. Preheat oven to 425°F. Scrub potatoes; pat dry. Prick potatoes with a fork. Wrap potatoes individually in foil and place in a 15×10-inch baking pan. Bake 50 to 60 minutes or until tender.
2. Meanwhile, cut pork into bite-size strips. In a 10-inch nonstick skillet heat oil over medium-high. Add pork; cook and stir about 4 minutes or until no pink remains. Remove meat from skillet. Add onion and poblano chile to skillet; cook and stir 4 to 6 minutes or until tender. Remove from heat. Return pork to skillet. Add barbecue sauce; toss to combine.
3. Cut baked sweet potatoes in half lengthwise. Top cut sides with pork mixture. Top with sour cream, cheese, green onions, and bacon.
PER SERVING (1 loaded potato half each) cal 317, fat 8 g (3 g sat. fat), chol 68 mg, sodium 461 mg, carb 35 g (4 g fiber, 13 g sugars), pro 24 g
GOOD FOR YOU
This stuffed potato is loaded with tasty things that stay well within nutritional guidelines for a diabetes-smart meal. Be sure to eat the potato skin for all its benefits.
