Brisket Stuffed Baked Sweet Potatoes
Deliciously tender brisket stuffed into perfectly baked sweet potatoes, creating a harmonious blend of savory and sweet.
- Prep Time: 30 minutes
- Cook Time: 300 minutes
- Total Time: 330 minutes
- Yield: 10-12 servings 1x
- Category: Main Course
- Method: Slow Cooking and Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 10 lbs beef brisket
- 2 tbsp Brown Sugar Bourbon Seasoning
- 2 tbsp basil flakes
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 2.5 tsp sea salt
- 6–8 sweet potatoes
- Sweet Baby Ray’s BBQ Sauce
- Butter (optional)
- Shredded sharp cheddar cheese (optional)
- Sour cream (optional)
- Chives (optional)
Instructions
- Season the brisket by rubbing it with Brown Sugar Bourbon Seasoning, basil flakes, garlic powder, black pepper, and sea salt.
- Cook the brisket in a slow cooker or smoker at low temperature for 4-6 hours until tender.
- Prepare the sweet potatoes by preheating the oven to 400°F (200°C) and washing them thoroughly.
- Bake the sweet potatoes for 45 minutes or until fork-tender and the skin is crisp.
- Shred the brisket after it has rested and mix with Sweet Baby Ray’s BBQ Sauce.
- Assemble the stuffed potatoes by slicing them open and fluffing the insides before adding the brisket.
- Add toppings like butter, shredded cheddar cheese, sour cream, and chives as desired.
Notes
For more flavor, marinate the brisket overnight. Let the brisket rest before shredding for better juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 100mg