Name: BBQ Chopped Beef Baked Sweet Potato
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 9.54 lb beef brisket; 2 tbsp liquid smoke; 1 cup dark brown sugar; 1/4 cup brisket rub; 1/2 large yellow onion; 2 cups beef broth; 1 cup BBQ sauce; 4 large sweet potatoes; 2 tbsp olive oil; salt, to taste; black pepper, to taste; 1/2 cup butter; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1/4 cup green onions, chopped; Dill pickle spears, for serving

1

Rub the beef brisket all over with liquid smoke, then generously coat with dark brown sugar and brisket rub.

2

Place the seasoned brisket into the slow cooker. Add half an onion and pour beef broth around the meat.

3

Cover and cook on low for 8-10 hours, or until the brisket is fork-tender.

4

While the brisket cooks, prepare the sweet potatoes. Wash, dry, and pierce them several times with a fork.

5

Rub the potatoes with olive oil and season with salt and pepper. Wrap each potato individually in aluminum foil.

6

Bake the potatoes in a preheated 400°F (200°C) oven for 45-60 minutes, or until soft.

7

Once the brisket is tender, pour your favorite BBQ sauce over the top, cover, and continue to cook for another 30 minutes.

8

Remove the brisket from the slow cooker. Shred the meat using two forks or chop it into small pieces.

9

To assemble, cut open a baked sweet potato and fluff the inside. Top with butter, salt, pepper, and shredded cheddar cheese.

10

Add a dollop of sour cream and a sprinkle of chopped green onions.

11

Pile a generous amount of the chopped BBQ beef on top of the loaded sweet potato.

12

Serve immediately, with a dill pickle spear on the side if desired.

BBQ Chopped Beef Baked Sweet Potato

Ingredients

16 Ingredients

Instructions

More from Jen Morales

Keep Cooking