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.
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