Sweet Potato Recipe – The Hot Mess

by Pamela

Sweet Potato Recipe - The Hot Mess

This sweet potato recipe is literally a hot mess! Well, it’s my version of the famous stuffed sweet potatoes found at Pecan Lodge BBQ in Dallas, Texas. People, including myself, wait in lines as long as an hour to get their hands, and mouths, on one of these Barbacoa stuffed spuds. Well now you don’t have to wait in line…since you can make this bad boy at home.

Yes, I said an hour wait for a sweet potato. In my defense, we went for bbq and I had already decided on the spud and Craig wanted ribs and brisket. They were out of most of the menu items when we got in line. About halfway through the line they ran out of ribs and right after we ordered they ran out of brisket. Oh, there was still a 40 minute wait. Of course after that there was no more wait because they were literally out of everything on the menu.

This running out of meat at Texas bbq joints is not uncommon. Since the smoker can only hold so much meat, when it’s gone it’s gone.

These stuffed sweet potatoes are a hot mess!

As for the stuffed sweet potatoes…I don’t think they smoke the Barbacoa (since Barbacoa is usually slow cooked and not smoked). Their sweet potato recipe is fantastic and I just knew I was going to have to recreate it at home. What’s in the original hot mess? A 20 ounce salt crusted sweet potato (that’s HUGE by the way), butter, colby and cheddar cheeses, Barbacoa, bacon, chipotle sour cream, and a sprinkling of green onions.

My sweet potato recipe is similar but I only use cheddar cheese and add black beans to the mix.

I’m not sure if the salt crusted sweet potato or Barbacoa is the star of this show. That crunchy skin with a hit of salt that cuts through all the ingredients is pretty great. But then there’s the Barbacoa. I coated a rump roast with my brisket rub and let it sit overnight (in the fridge). Then I dropped it into a Dutch oven with some magic liquid and cooked it for 6 hours at 275 degrees Fahrenheit. That meat practically melts when you hit it with a fork.

This sweet potato recipe is really easy to toss together and makes for a filling meal, if not two meals. You’re going to love these stuffed sweet potatoes so much I predict you’ll be eating lots of them (with even more creative fillings).

Sweet Potato Recipe - The Hot Mess
Prep time
Cook time
Total time
This sweet potato recipe is a hot mess, literally. This is my version of the stuffed sweet potatoes found at Pecan Lodge BBQ in Dallas, TX.
Recipe type: Dinner
Cuisine: American
Serves: 4
  • For the Rub
  • 2 Tablespoons + 2 Teaspoons Brown Sugar
  • 1 Tablespoon + 1 Teaspoon Dried Oregano
  • 3 Teaspoons Ground Cumin
  • 3 Teaspoons Ground Coriander
  • 3 Teaspoons Granulated Onion
  • 2 Teaspoons Smoked Paprika
  • 2 Teaspoons Kosher Salt
  • ¼ Teaspoon Freshly Ground Black Pepper
  • 2¾ Pounds Trimmed Rump Roast
  • For the Braising Liquid
  • 2 Dried California Chiles
  • 2 Dried Chipotle Chiles
  • 1 Dried Ancho/Pasilla Chile
  • 1 Cup Chile Soaking Water
  • 1 Cup Vegetable Stock
  • ¼ Cup Apple Cider Vinegar
  • For the Sweet Potatoes
  • 4 Large Sweet Potatoes
  • Olive Oil
  • Kosher Salt
  • For Filling the Stuffed Sweet Potatoes
  • ½ Cup Sour Cream
  • ½ Teaspoon Chipotle Powder (more if you like it spicier)
  • Butter
  • Cheddar Cheese
  • 1 15 Ounce Can Black Beans Drained and Rinsed
  • 4 Strips Bacon (cooked)
  • Green Onions (chopped)
  1. For the Rub
  2. Mix all of the rub ingredients together in a small bowl then pour over and pat onto all surfaces of the rump roast.
  3. Place meat on a plate and slide it into the refrigerator (uncovered) for at least 8 hours.
  4. Pre-heat the oven to 275 degrees Fahrenheit.
  5. For the Braising Liquid
  6. De-stem and seed the chiles then tear them into small pieces.
  7. Heat 2 cups of water to a boil and drop the chiles into the hot water. Give them a stir so that they all get into the water. Let them sit for 20 minutes to soften.
  8. Add the chiles and 1 cup of the soaking water to a blender and blitz until everything is smooth.
  9. Pour the pureed chiles into a 5 quart Dutch oven.
  10. Add the stock and vinegar to the pot.
  11. Pull the meat from the refrigerator and add it to the pot, along with any extra rub that might be on the plate.
  12. Cover and slide the meat into the oven for 3 hours.
  13. After 3 hours, remove the pot and turn the meat over in the juice. Re-cover the pot and cook for another 3 hours.
  14. Once the meat is done, let it rest for 20-30 minutes before taking it out of the pot and shredding it.
  15. For the Sweet Potatoes
  16. While the meat is cooking, you can cook the sweet potatoes (if you have a second oven). Or you can cook the potatoes before you cook the meat.
  17. Lightly coat the potatoes with olive oil then roll them in a small pile of kosher salt. Use your hands to evenly coat the potatoes with salt.
  18. Lay the coated potatoes on a baking sheet and cook them for 40-50 minutes or until the potatoes are soft.
  19. For Filling the Stuffed Sweet Potatoes
  20. Mix the sour cream and chipotle powder in a small dish until well combined.
  21. To Serve the Stuffed Sweet Potatoes
  22. Split the potatoes in half and add a pat of butter, then add the cheese, beans, Barbacoa, bacon, sour cream, and the green onions.
  23. Serve and wait for the compliments to roll in.


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J. Sklor October 24, 2015 at 11:37 pm

Made this tonight with a few changes. Didn’t have time to marinade the pork for more than 1/2 hour. Used honey in the mix, but no brown sugar, and cooked it for 6 hours in the crock pot. It was fabulous! Served it with a jalapeño yogurt sauce instead of the Chipotle sour cream as well. I was adhawking from what I had on hand. But we all enjoyed it so much.

Pamela October 25, 2015 at 10:12 am

So glad you enjoyed it. There’s a lot you can play with in this recipe and I liked reading your changes. And for the record…crock pots RULE! 🙂

Rachel @ Bakerita March 23, 2015 at 11:26 am

This is one serious sweet potato, and it looks like a little piece of heaven!! Love all the deliciousness packed on there. Yum!

Pamela March 24, 2015 at 6:36 am

Thanks Rachel. It’s definitely a meal…or two.

April @ Girl Gone Gourmet March 17, 2015 at 5:37 pm

Those look AMAZING! I am starving right now reading this – wish I could reach into the screen and help myself 🙂

Pamela March 18, 2015 at 1:19 pm

Thanks April! Yep, don’t want to look at these if you’re even remotely hungry. 😉

Thalia @ butter and brioche March 16, 2015 at 4:02 pm

WOW these sweet potatoes look so rich with flavour & spice. I surprisingly have never stuffed sweet potatoes before and must try your recipe!

Pamela March 17, 2015 at 3:48 am

Hi Thalia, stuffed sweet potatoes are a nice change from the regular baked potatoes and these are meal all in themselves. I can’t wait to hear how you like them.

Maureen | Orgasmic Chef March 14, 2015 at 3:06 pm

I make a baked potato stuffed with bbq and topped with cheese but this is SO much better than mine.

Pamela March 15, 2015 at 7:01 am

You’re almost there Maureen. Just toss in a bit more (minus the kitchen sink) and you’re there. LOL

Sippitysup March 13, 2015 at 4:13 pm

Something I definitely would like to try. It hits all those savory notes I love. GREG

Pamela March 15, 2015 at 7:02 am

It definitely does Greg, and the sweetness from the potato pulls everything together.

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