So, summer hits. And you wanna go all “fancy fresh” on it.
Tired of the old-school stuff, you pledge to never again break out the frog-eye salad. You eschew the ever-classic strawberry and spinach nonsense. And forget the JELL-O pretzel dish. It’s time to mix it up. Surprise your peeps. Turn your summer potluck into a triumphant stand for recipe trendsetters like yourself.
It’s time to wow the crowds with a recipe so simple, everyone will be begging you for the recipe. After which, you’ll just place finger to lip and offer up an “I’ll never tell.” Because, if everyone knew this crazy-quick recipe called for just three lazy ingredients, whoever would spend all afternoon making the frog eye salad?
A dish worth sharing, a recipe worth keeping to yourself. Because, you really are Queen of the Culdesac.
3-Ingredient Spicy Sriracha Pork-Stuffed Sweet Potatoes
Three basic ingredients, and you’ve got the ultimate picnic and potluck eat. Everyone in the neighborhood will go mad for this delicious dish. Whip it up in the microwave and keep your kitchen cool, too! Quick, simple, and so so scrumptious!
6 sweet potatoes
1 (24 ounce) package BBQ Pulled Pork, precooked
1/2 cup Sriracha
1. Pierce sweet potatoes with a fork. Microwave on high for 12-20 minutes, rotating half-way through the cooking time. Alternately, you can place the sweet potatoes inside a slow cooker, cover, and allow to cook on low for 6-8 hours. They can also be baked in an oven at 350 degrees for 60 minutes.
2. In a large bowl, stir together BBQ pork and sriracha. Microwave until hot. Alternately, heat the mixture in a slow cooker for 2 hours on high before serving.
3. Spoon pork mixture atop sweet potatoes. Enjoy!