This recipe popped up in my email and I snagged it. This is the pic that came with the recipe (and there’s a link below for more info), and here’s the original recipe.

Ingredients
3 large sweet potatoes (3 large = about 2-1/2 pounds)
1 pkg (16 oz each) pulled pork in barbecue sauce
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
3 tablespoons Parkay® Original Spread-tub
1/4 teaspoon salt
1/3 cup sour cream
2 tablespoons thinly sliced green onions

Buy Ingredients
Directions
Place potatoes in large microwave-safe bowl; cover. Microwave on HIGH 6 minutes; turn over. Microwave 5 minutes more or until potatoes are tender.
Combine pulled pork and drained tomatoes in medium bowl; cover. Microwave on HIGH 2 to 3 minutes or until mixture is hot, stirring at end.
Carefully cut each potato in half lengthwise; fluff with fork. Top each potato half evenly with Parkay; sprinkle with salt. Place about 1/3 cup pork mixture on top of each potato half. Top evenly with sour cream and green onions

From Ready, Set, Eat!

Nutrition Information
Calories: 325 View complete nutrition information
– See more at: http://www.readyseteat.com/recipes-BBQ-Pulled-Pork-Stuffed-Sweet-Potatoes-7907.html?utm_source=rse&utm_medium=newsletter&utm_content=recipe1rse_110515_sl1#sthash.5FPpSRmG.dpuf

How I actually made them:
Ingredients:
2 sweet potatoes (baked until done in 350° oven)
1 pkg. Jim Beam brand BBQ Pulled Chicken
Butter
No-fat sour cream
Thinly sliced green onions

We cut the baked sweet potatoes in half, mushed them up with some butter, heaped on the pulled chicken, and topped with sour cream and onions. It was pretty darn tasty on a chilly autumn evening–which is why I used the oven. We haven’t turned on the heater yet. Lawyer Guy has said we can keep this on in the recipe box. 😉