Loaded BBQ Pork and Veggie Sweet Potatoes

Preheat oven to 375 degrees F (190 degrees C).

Scrub Sweet Potatoes (4) and prick each one several times with a fork. Add to baking pan and line with aluminum foil to avoid cleanup and bake 50-60 minutes or until cooked through.

Once potatoes are in the oven, remove Farm Rich Smokehouse Dry Rub Smoked Pork (1/2 pckg) from the plastic package, add to provided tray, cover with aluminum foil, and bake for 30 minutes.

Remove after 30 minutes, stir, and bake additional 25 minutes.

When the potatoes and pork have approximately 5-10 minutes left to bake, add Frozen Sweet Corn (1 cup) to the microwave and cook for 5-6 minutes.

Once the sweet potatoes are cooked, allow to cool for a few minutes, then cut off tops and scoop out the cooked flesh of each potato, add to a large bowl. Leave the skin of the potatoes intact along with a thin layer of potato to help hold skins together.

Once the corn has cooked, add 1 cup to the bowl with the cooked sweet potatoes. Store remaining corn in the fridge for another use.

Add Black Beans (1/2 cup) and Barbecue Sauce (1 Tbsp) to corn and sweet potatoes, then using a large fork, mash the sweet potatoes and stir to combine all ingredients.

Once the pork has cooked, add Barbecue Sauce (2 Tbsp) to half the tray. Store the remaining half in the refrigerator for future use.

Scoop sweet potato filling into the skins, then top each with BBQ pulled pork and Muenster Cheese (3/4 cup). Drizzle with Barbecue Sauce (2 Tbsp) then bake another 6-7 minutes or until the cheese has melted.

Sprinkle with Barbecue Rub (to taste) if desired. Serve!