November Recipes

Korean Pulled Pork-Stuffed Sweet Potatoes

Plate of two Korean Pulled Pork Stuffed Sweet Potato halves
Hands On:
20 minutes
Total Time:
75 minutes
Serves:
4

Ingredients

  • 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 cups Hy-Vee Hickory House dry pulled pork
  • ⅓ cup Korean barbecue and marinade sauce
  • 1 cup sliced shiitake mushrooms
  • ½ cup 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
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Preparation

1
Preheat oven to 400°. 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°, 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

Serves: 4
Amount Per Serving
Calories:606
% Daily Value*
Total Fat: 20g 26%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 47mg 16%
Sodium: 1566mg 68%
Total Carbohydrate: 87g 32%
Dietary Fiber: 11g 39%
Sugars: 33g 66%
Protein: 22g 44%

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