Sweet Potatoes Split with Pulled Pork and Slaw

Sweet Potatoes Split with Pulled Pork and Slaw




Prep Time

20 mins

Cook Time

55 mins

  • 1kg sweet potato, unpeeled
  • 1 tbs olive oil
  • 800g pulled pork
  • Fresh mint leaves, thinly sliced red chilli, to serve


  • ¾ cup aioli or mayo
  • 3 tbs extra virgin olive oil
  • 2 tbs Apple Cider Vinegar
  • ½ wombok cabbage, finely shredded
  • ¼ small red cabbage, finely shredded
  • 2 carrots, peeled, grated
  • 3 green shallots, thinly sliced
  • 1 granny smith apple, quartered, cored, thinly sliced
  • 4 radish, trimmed, thinly sliced into rounds
  • ¼ cup mint leaves, shredded


Preheat oven 200°C fan forced. Scrub the sweet potatoes under water with a clean brush. Pat dry. Pierce them all over, at least 8 times with a fork. Rub the skins all over with oil and season well. Put onto an oven tray and roast 40-55 minutes or until they are tender all the way through to the centre.


Meanwhile, for the slaw; whisk the Aioli, olive oil and apple cider vinegar in a large bowl, until well combined. Remove 1⁄4 cup and set aside. Add wombok, red cabbage, carrot, shallots, apple, radish and mint to the large bowl. Toss well to coat.


Split the sweet potatoes down the centre with a sharp knife and ease open. Spoon in pulled pork, top with slaw. Scatter over fresh mint and chilli, drizzle with reserved aioli mixture. Serve.

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