Crispy oven-roasted sweet potato fries topped with tangy, sticky barbecue pulled pork and melted sharp cheddar, finished with bright red onion and scallions for crunch and freshness.
Source: Safe Harbor Table. Open recipe on the source website
Crisp Sweet Potato Fries Piled High with Sticky BBQ Pork
Golden, oven-roasted sweet potato fries get tangy pulled pork and melty sharp cheddar for a playful, hands-on meal that’s perfect for weeknights or sharing.
Some cravings want comfort and contrast at once — sweet and soft under a crackly edge, smoky and sticky, sharp and fresh. These fries deliver exactly that: sweet potato wedges roasted until their edges caramelize, then piled with tangy barbecue pulled pork and a gooey layer of sharp cheddar. The result is familiar and a little cheeky — like a loaded fry that knows how to behave at the table.
Crispiness is the whole point, so a little technique goes a long way. Cut the sweet potatoes about 1/2–3/4 inch thick, toss in olive oil with kosher salt, black pepper, smoked paprika, garlic powder and a pinch of cumin, and give each piece room on a rimmed sheet. Roast at high heat and flip once so the sugars caramelize and the edges brown without steaming.
Finishing is fast: mound warm pulled pork over the hot fries, sprinkle on a generous handful of shredded sharp cheddar, and slide the tray back under the broiler or into the oven just until the cheese melts and the pork turns sticky. A scatter of thin red onion and lots of scallions adds crunch, bite and a bright, fresh contrast.
Make-ahead friendly and crowd-pleasing, this tray feeds four as an easy dinner or stretches for a party — roast the fries and reheat, or keep the pork warmed while guests graze. Swap cheeses, add pickles, or serve with extra barbecue sauce for dunking; it’s forgiving, fun, and deeply satisfying.
Ingredients
How to make BBQ Pork Sweet Potato Fries Tray
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil the surface.
- Wash and peel (optional) the sweet potatoes, then cut into 1/2-inch to 3/4-inch fries; spread in a single layer on the prepared sheet.
- In a small bowl, whisk the olive oil with kosher salt, black pepper, smoked paprika, garlic powder and ground cumin; pour over the fries and toss to coat evenly.
- Arrange fries in a single layer with space between pieces and roast 20 minutes, then flip or shake the pan and continue roasting another 10–12 minutes until edges are crisp and browned.
- While fries roast, warm the pulled pork in a medium skillet over medium heat with the barbecue sauce, stirring until the pork is evenly coated and heated through, 6–8 minutes; if pork is very lean or dry, add 1 tbsp water while heating.
- When fries have about 5 minutes remaining, scatter the warmed BBQ pork evenly over the fries and sprinkle the shredded cheddar on top; return the sheet to the oven just until cheese melts, about 4–5 minutes.
- Remove the tray from the oven, top with the diced red onion and chopped scallions, let rest 2 minutes, then serve straight from the sheet or transfer to a platter.
Recipe card
BBQ Pork Sweet Potato Fries Tray
Crispy oven-roasted sweet potato fries topped with tangy, sticky barbecue pulled pork and melted sharp cheddar, finished with bright red onion and scallions for crunch and freshness.
- Prep
- 15 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil the surface.
- Wash and peel (optional) the sweet potatoes, then cut into 1/2-inch to 3/4-inch fries; spread in a single layer on the prepared sheet.
- In a small bowl, whisk the olive oil with kosher salt, black pepper, smoked paprika, garlic powder and ground cumin; pour over the fries and toss to coat evenly.
- Arrange fries in a single layer with space between pieces and roast 20 minutes, then flip or shake the pan and continue roasting another 10–12 minutes until edges are crisp and browned.
- While fries roast, warm the pulled pork in a medium skillet over medium heat with the barbecue sauce, stirring until the pork is evenly coated and heated through, 6–8 minutes; if pork is very lean or dry, add 1 tbsp water while heating.
- When fries have about 5 minutes remaining, scatter the warmed BBQ pork evenly over the fries and sprinkle the shredded cheddar on top; return the sheet to the oven just until cheese melts, about 4–5 minutes.
- Remove the tray from the oven, top with the diced red onion and chopped scallions, let rest 2 minutes, then serve straight from the sheet or transfer to a platter.
Nutrition
- Carbohydrates
- 62
- Saturated Fat
- 8.5
- Sodium
- 950
- Fiber
- 8.5
- Unsaturated Fat
- 22
- Protein
- 36
- Fat
- 32
- Cholesterol
- 95
- Trans Fat
- 0.2
- Calories
- 760
- Sugar
- 18