A little known fact about me: My comfort food is barbecue – served up just about any way and every way.
I love the smell of slow-cooking meat and I’m fascinated by the food science of slow cookery and the traditional methods of BBQ pit masters who operate more on look, taste and feel than a recipe. However, the reality is that at this stage in my life I just don’t have 8 hours to tend a pork shoulder or brisket on the smoker. These days I’m tossing it into my slow-cooker and letting the magic happen. The result is incredibly tender and succulent meat with a rich and tangy sauce that always hits the spot whether I’m in “impromptu dinner party with friends and all of their kids” mode or just want a warm and satisfying meal I can sink my teeth into. And I always serve mine up “Memphis style” with a side of creamy coleslaw because I love the contrast between warm and cool and how the creamy dressing can tame even the spiciest rub or sauce.
In this recipe we’ve replaced the bun of a traditional BBQ sandwich with a baked sweet potato (but trust us, you won’t miss it)! To get this meal on the table fast, we recommend preparing both the slow cooker BBQ beef and the baked sweet potatoes ahead of time.
You’ll just need to reheat the potatoes and beef and top with the coleslaw (or serve it on the side if “Memphis style” isn’t your thing). Serve with a green salad, steamed broccoli or sauteed greens for an easy weeknight meal your whole family will love.
- Place a large skillet over medium-high heat. Cut baked sweet potatoes in half and place in pan. Top each potato with 3-4 ounces meat. Add 2-3 Tbsp. water and cover with lid. Heat until potatoes and meat are heated through, about 5-8 minutes.
- While potatoes are reheating, combine mayonnaise, vinegar, honey (if using) and salt and pepper in a small bowl. Whisk well to combine. Taste and adjust seasonings as desired.
- Top warmed potatoes with coleslaw and serve.
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What’s your favorite comfort food? Please share in the comments below
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