- 2 large sweet potatoes
- 1lb. Pulled Pork
- 1 red onion
- 2 sweet bell peppers
- 1 can black beans
- 1 can corn
- Fresh lemon juice at taste
- Salt at taste
- Fresh cilantro at taste
- 100 gr . grated cheese
- Sour cream
Prepare your oven or BBQ for indirect cooking at 200°C / 400°F
Slice the sweet potato’s into chips (slices about 2 mm.). Baste them with a thin layer of rapeseed oil and season with salt and pepper. Bake the sweet potato chips on a cast iron plate for about 10 min. (until they get a slight crispy look).
Prepare the vegetable toppings while baking the sweet potato:
Thinly chop the sweet onion and add it to a hot skillet with rapeseed oil. Bake until fragrant (+-5 min.).
Add the sliced sweet bell pepper, corn and black beans. Bake for another 3-5 min.
Add salt, pepper and lemon juice to taste. Don’t go easy on the lemon juice! The freshness will make the flavors explode. Especially when you don’t like cilantro you need to make sure you got the fresh touch in the vegetables.
Remove the crispy sweet potatoes from the oven. Cover them with the vegetables and top with grated cheese.
Put the plate back in the oven or BBQ for another 2-5 minutes. Until the cheese is molten.
Remove the plate from the oven. Finish with fresh cilantro and serve with cream cheese and lemon slices.