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.
Recipe by My Man's Belly at http://mymansbelly.com/2015/03/13/sweet-potato-recipe-the-hot-mess/