Learn the easy steps to cook perfect baked stuffed sweet potatoes in the oven (or air fryer!) before loading with tasty toppings like bacon and ham, cheese, pineapple, and a drizzle of tangy barbecue sauce.
Preheat the oven to 450°F. Place 4 to 6 sweet potatoes on a rimmed baking sheet. Try to select sweet potatoes that are a similar size. Bake the sweet potatoes for 45 to 60 minutes, until a fork can be plunged deep in the center of the largest sweet potato.
Meanwhile, prep the Hawaiian style fillings. Cook the bacon strips, then break into pieces. Chop the deli ham into small slivers. Shred the cheese. Drain the pineapple tidbits. Slice the jalapeño into very thin rounds.
Once the sweet potatoes are fork-tender, carefully cut a long slit in the top of each sweet potato, end to end. Carefully open the sweet potatoes up to make room for the fillings. Sprinkle salt and pepper generously over each open sweet potato. Then sprinkle a small amount of cheese in each sweet potato, reserving some for the end. Pile in sliced ham, bacon pieces, pineapple tidbits, and sliced jalapeño. Sprinkle the remaining cheese over the top of each potato.
Place the baking sheet back in the oven for 3 to 5 minutes until the cheese has melted and is toasty around the edges. Drizzle BBQ sauce over the top of each potato before serving.
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Notes
This recipe can also be made in the air fryer! Set the air fryer at 390°F and bake for 30 to 35 minutes until fork tender. Then follow the recipe as directed.Stuffed sweet potatoes will keep well for up to 3 days. Let them cool before transferring to an airtight container and store in the refrigerator.