BBQ stuffed sweet potatoes with fire roasted pepper relish

This recipe was developed by Chef Kevin Hoblit at the University of Wisconsin Madison during one of our product trainings.

Servings: 6
Serving size: 12.5 ounces

Ingredients

6 medium sweet potatoes, about 8 ounces each
10 ounces Naked Barvecue
4 ounces BBQ sauce
3 ounces NUMU mozzarella
1 poblano pepper
1 red bell pepper
1 green bell pepper
4 ounces red onion, julienned
4 ounces cucumber, de-seeded, julienned
2 ounces apple cider vinegar
1 tablespoon sugar
1 teaspoon Kosher salt
1/8 teaspoon ancho chili powder

Optional garnish
Green onion, thinly sliced
Cilantro, chopped

Preparation

1. Advance preparation can be done 24 hours in advance. Need minimum one hour pickling time.
2. Fire roast peppers, remove skins, stems and seeds. Julienne in thin, long strips.
3. Prepare pickling brine by combining the apple cider vinegar with 2 parts water, sugar and salt. Mix well until dissolved. Add ancho powder to taste or until rounded flavor is achieved. Submerge the julienned onion, peppers and cucumbers in brine. Allow to pickle under refrigeration for a minimum of 1 hour or preferred, 24 hours. Reserve for later.
4. Wash and oven bake sweet potatoes until soft.
5. Heat Barvecue per package directions using the oven method. In a bowl, combine the Barvecue with the BBQ sauce until evenly coated.
6. Cut yams in half for stuffing. Use kitchen tongs to spread the tops out to create the cavity to stuff.
7. Equally divide the BBQ filling amongst the potatoes.
8. Drain the brine off the pickled pepper relish. Equally divide by 5 portions and mound relish over the BBQ filling. Sprinkle each with 1/2 ounce of NUMU mozzarella.
9. Plate for service. Optional garnish each with thinly sliced green onion and chopped cilantro.