Description
Leftover pot roast is such a great base for BBQ! Add some BBQ sauce and heat it up for a great baked potato filling.
From Natalie Perry of Perry’s Plate.
Ingredients
- 5 To 6 Medium Sweet Potatoes
- 2 cups To 3 Cups Leftover Shredded Pot Roast With Juices
- 1 cup BBQ Sauce
- Ranch Dressing And Thinly Sliced Green Onions, For Serving
Preparation
Bake sweet potatoes in a sheet pan in a 400ºF oven for 35–45 minutes, depending on size of the potatoes. They should easily pierce with a butter knife when cooked.
Meanwhile, combine beef and BBQ sauce into a large skillet. Cook over medium-high heat for 6–8 minutes until beef is tender and bubbly and the liquid has reduced some.
Split the sweet potatoes and spoon some beef inside. Top with a drizzle of ranch dressing and a sprinkle of green onions.
