Servings: 4

Weight Watcher Smart Points: 16

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 ripe medium avocados
  • ¼ cup cilantro, chopped
  • good tablespoon of lime juice (about ½ of a lime)
  • ¼ cup diced fresh mango
  • olive oil, for drizzling
  • about ½ cup freshly grated pepper jack cheese
  • 1 ½ to 2 cups leftover pulled pork, warmed
  • 2 tablespoons minced red onion
  • pinch of red pepper flakes
  • ¼ teaspoon salt
  • 3 medium sweet potatoes


  1. Preheat the oven to 375 degrees
  2. Cut out three squares of aluminum foil and place a sweet potato on each
  3. Drizzle each potato lightly with olive oil and use your fingers to rub into the potato
  4. Use a fork to prick each potato several times then wrap each lightly with the foil
  5. Place in the oven and bake for about 1 hour to 1 hour and 20 minutes
  6. You can check for doneness by carefully inserting a knife into the potato - it should glide easily into the potato (and not feel resistance)
  7. When done, remove from the oven, unwrap the foil and let cool slightly.Preheat your broiler
  8. Line a baking sheet with parchment and set aside.While the potatoes are cooling down, cut the avocados in half, remove the seed and scoop the flesh into a medium bowl
  9. Using a fork or potato masher, mash the avocado until it is pretty much smooth
  10. Add in the mango, red onion, cilantro, salt, red pepper flakes and lime juice
  11. Mix until combined
  12. Taste and adjust the salt / red pepper to your own taste
  13. Set aside.Make a long slit down each sweet potato so you can pry it open a bit
  14. Top with some of the pulled pork and then some of the pepper jack cheese and place on the prepared baking sheet
  15. Broil for about 3 to 5 minutes, until the cheese is melted and bubbly.Remove from the oven and serve with a generous dollop of the guacamole.

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