I have a major love affair going on with pulled pork and sweet potatoes. I feel like the two just belong together. They’re soul mates.
So, I did what any normal person would do and I made some loaded sweet potato fries. The “loaded” part doesn’t refer to cheese, bacon, and ranch like most loaded fries do.
These fries are loaded with barbecue pork, coleslaw, and cheddar. So good!
Last weekend, I cooked up a big bunch of ribs for Saturday night’s dinner.
I’ve been working with Smithfield this year and I had a big pack of ribs in the fridge that they sent me.
Yes. I get pork in the mail. Yes. My job is amazing. Yes. You should be jealous.
I just love Smithfield’s dry seasoned ribs, because you get all the flavor of a true barbecue restaurant without any of the hassle. The seasoning is done for you and they cook in less than 2 hours in the oven or on the grill.
Of course, any time I make ribs, I make a ton of them. It’s about impossible to walk away from a pile of ribs and we tend to eat more than our fair share of them. This time around we had a bit of leftovers and I wanted to put them to good use.
I pulled the meat off the bones and chopped it all up for topping these fries. My pulled pork recipe would work great for these fries as well, if that’s what you have on hand.
Hope you guys enjoy these loaded fries as much as I did. You should also check out my buffalo chicken fries if you’re into that sort of thing. Because, holy moly. So much yum.
Let me know if you make these! I can’t wait to hear what you think!
Loaded Sweet Potato Fries
- 20 ounce bag frozen sweet potato fries
- 1 cup chopped leftover pork ribs
- 1/2 cup grated cheddar cheese
- 1/2 cup coleslaw
- 1/4 cup barbecue sauce
- 2 tablespoons chopped cilantro
- Arrange sweet potato fries in a single layer on a large baking sheet. Bake according to package directions.
- When fries are crisp, top with pork ribs and cheddar cheese. Return to the oven for 5 minutes.
- Remove from oven, drop spoonfuls of coleslaw over the top, drizzle everything with barbecue sauce, and sprinkle with chopped cilantro.