These Gluten-Free Korean Pork Sweet Potato Skins are packed with huge flavors… kimchi, avocado, and a healthy gochujang aioli! A healthy game day recipe!
Good news. NYC didn’t get that huge armageddon-sized blizzard that the media hyped up for over a week.
Bad news. I live on Long Island, about an hour from NYC. We got said blizzard.
Good news. It’s my first winter with a snow blower. And it’s bad donkey.
Bad news. It’s only January, so we have a few more months of dealing whis all this powdered white crap.
Good news. The BIG GAME is this Sunday! And although I couldn’t care less who wins, I do care big time about what I’ll be eating that day.
And since I’m trying to eat a bit healthier lately (oh, you too?), it’s time to call an audible on those classic potato skins. Boom. Korean Pork Sweet Potato Skins.
And we all know I can’t do boring when I’m eating healthy. Because really, I don’t want to feel like I’m eating healthy. It’s all about BIG flavors.
Korean Pork. Kimchi. Avocado. Scallions. Queso Fresco.
…and even a guilt-free Gochujang Aioli made with Greek yogurt.
So go ahead. Enjoy the Big Game, eat fantastic food, AND stay on track with all your healthy goals for this year. And if you need more healthy game day food ideas, just scroll down to the bottom of this post 🙂
Korean Pork Sweet Potato Skins
- Total Time: 1 hour
- Yield: 10 Sweet Potato Skins 1x
Ingredients
- 5 medium sweet potatoes
- Olive oil
- Kosher salt
- Korean Pork (recipe below)
- Healthy Gochujang Aioli (recipe below)
- 1 avocado, chopped
- 1/2 cup Kimchi, chopped
- 3 scallions, chopped
- 1/2 cup Queso Fresco, crumbled
for the Korean Pork
- 3/4 pound ground pork
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ginger powder
for the Healthy Gochujang Aioli
- 1/2 cup plain Greek yogurt
- 1 1/2 tablespoons gochujang
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon garlic powder
- Kosher salt
Instructions
- Preheat oven to 400° F. Wash your sweet potatoes and pierce each one several times with a fork. Lightly brush sweet potatoes with olive oil and sprinkle with Kosher salt. Place the sweet potatoes on an aluminum-foil lined baking sheet and bake until tender, about 45-60 minutes, depending upon size of sweet potato. Slice cooked sweet potaotes in half and let cool for about 10 minutes.
- Scrape some of the sweet potato out of each peel, leaving a medium size layer of flesh inside the peel so that it can maintain its structure (reserve the scooped out flesh for another use). Lightly brush skins with olive oil (too much olive oil and skins will be soggy) and bake for about 10 minutes until crisp.
- Top sweet potato skins with Korean Pork, chopped avocado and Kimchi, sprinkle with scallions and queso fresco, and drizzle with Gochujang Aioli*. Devour immediately.
for the Korean Pork
- Combine soy sauce, brown sugar, mirin, toasted sesame oil, garlic powder, onion powder, and ginger powder in a small bowl.
- Heat olive oil a medium skillet over medium-high heat. Add pork and cook, stirring and breaking into bite-sized pieces, until browned and just cooked through. Add sauce and stir, cooking for about 1 minutes, until it creates a quick glaze on the pork. Remove from heat.
for the Healthy Gochujang Aioli
- Combine all ingredients in a small bowl. Season with Kosher salt. Can be made ahead and refrigerated until ready to serve.
Notes
*to create a clean drizzle of the Healthy Gochujang Aioli on sweet potato skins, place in a ziploc bag and snip the corner to create a makeshift pastry bag.
- Prep Time: 20 mins
- Cook Time: 40 mins
Need More Healthy Game Day Food?
Healthy Buffalo Chicken Salad Sandwich
Vegan Thai Peanut Sweet Potato Skins
Trader Joe’s Kale + Spinach Greek Yogurt Dip
Three Creative Guacamole Recipes
I’m loving all these healthier recipes you have been posting Chris! I don’t think I’ve ever thought to have kimchi with sweet potato – what a brilliant combo!
Thanks Shashi! All part of my #stopbeingafatty mission!
One word: AWESOMLICIOUS
Hahaha LOVE this word!
These potatoes are amazing!
You’re amazing!
This. is. amazing. And the sweet potatoes were such a pleasant surprise.
I live in Chicago and I think you’ve got us beat for snow this year. Hang in there!
Hahaha yea we’ve been hit pretty hard here the last couple of weeks. I’m excited for spring… sigh.
Chris, this is an insane combination- I love all Korean foods and way to stuff it all in a sweet potato!
I’m a big fan of Korean flavors too 🙂
This looks so goooooood!
Thanks Tina 🙂
Not a big fan of kimchi, but I’m all over that other goodies you loaded these with. Beautiful and perfect game Day snackin’!
Not a fan of kimchi?! I wasn’t either… definitely an acquired taste I think. I still don’t like a ton of it or straight up, but love it mixed in with other Korean flavors.
How flippin’ creative are these tater skins? Sign me up, man! Also, we should have a snow blower war. Basically we start facing the same direction and head off through the snow. Whoever buries the other guy first wins. The prize: these tater skins of course! #WolfpackEats
Thanks dude! Snow blower war sounds like fun, but I’m pretty sure you’d kick my you know what considering you have way more snow blowing experience living upstate AND with your new curling skills.
Wow, there is a lot of good and bad news going on over there right now! I must say your big snow storm has made me a bit jealous – I love snow, although I appreciate it caused loads of problems for you guys! We’ve had some snow recently over in the UK, too, but it’s piddly amounts relatively!
These skins are truly stunning, Chris – both the sound of them and the photos. Oh, those photos – really gorgeous!
I love the “idea” of snow… but the shoveling out and commuting in it is just awful! And thanks so much for your kind words!
snowblowers are a MUST on LI, smart move picking up one of those. and uch this Korean pork looks sooooo incredible, love what a creative recipe this is!
Hahaha definitely on LI! Best part is I got it for free! A buddy of mine just moved to an apartment in Forest Hills so I’m “borrowing” it until he buys a house back on the island in a couple years.
Holy Yum! These are fabulous, Chris!
Thanks Jen! I love all the intense flavors in these!
These potato skins look amazing! I love Korean food – ticking all the boxes for me!
Thanks Jess! I’m a Korean food fanatic too!
Hey Chris,
I will be trying these for game day! I tried leaving a comment on the korean chicken sliders but was unable so I reposted on Facebook. The Korean chicken sliders are sooooooo good and have become a family favorite in my house. We make them regularly now. Thanks for all your creative recipes!
Thanks so much Danielle! Much appreciated!
AH! Sorry you got so much snow! Everyone was freaking out in the city and then it was just like a normal snowstorm! These sweet potato skins look unreal – what awesome flavors! And your pictures and food styling are gorgeous. I’m obsessed!
Thanks so much Cate 🙂 I really appreciate it!
Chris!!! oh my gawd, how did I miss these?!!! congrats on the snow blower by the way. . we would die without ours. . and dude, you made a gochujang aioli?! I seriously cannot wait to try it and these korean pork sweet potato skins! love this!! man, why didn’t I see this before Sunday?!!!
Yea, I totally would have died without mine the other day. It’s a life saver! Yea, I’m all over gochujang. LOVE the stuff.
These look ridiculously delish! Yummed and pinned!
★★★★★
Thanks so much Jen!