We love stuffed potatoes in our house. Just stuff them with whatever protein, green, and sauce you want and it’s a meal! I like to swap out Russets with sweet potatoes for added nutrition. I was inspired to make these BBQ stuffed spuds by a bag of Beanfields Snacks BBQ chips I had in the pantry. It got me thinking about all of my favorite things at family BBQs – baked beans, grilled corn…and this recipe was born!
I grilled the corn, but you could also use canned or frozen fire roasted. I love kale, but spinach would also be tasty. Make sure you serve with extra chips for scooping out your potato – added mealtime fun! I turned to my favorite spice company, Penzey’s Spices, to create a homemade dairy-free ranch dressing with their Peppercorn dressing blend, but you could simplify things by using your favorite store bought ranch (Hampton’s Creek makes a great one).
BBQ Stuffed Sweet Potatoes
- 4 sweet potatoes
- 3 kale leaves chopped
- 1/2 cup grilled corn
- 1 15 ounce can baked beans
- 1 clove garlic minced
- 1 pinch sea salt
- 1 tablespoon olive oil
- 1/2 bag Beanfields Snacks BBQ chips
- 1/4 cup dairy-free ranch dressing
Heat the olive oil in a skillet and add the garlic. When it is fragrant, stir in the kale and cook 5 minutes.
Add in the corn, baked beans and salt. Stir to combine. Simmer for 10 minutes.
Meanwhile, wash and pierce 4 sweet potatoes with a fork all over. Cook in the microwave about 8-10 minutes.
Slice the sweet potatoes in half. Mash the inside.
Spoon about 1 cup of the filling into each sweet potato. Top each potato with 3 chips broken into pieces. Drizzle with ranch dressing and serve with more chips on the side.