We stacked one of the most versatile vegetables with flavorful sweet, savory and spicy ingredients. Sprinkle the potatoes with Hy-Vee crushed red pepper for extra spice.

Korean Pulled Pork Stuffed Sweet Potatoes

Preheat oven to 400 degrees. Line a very large rimmed baking pan with foil; set aside.

Pierce sweet potatoes all over with a fork. Rub sweet potatoes with 1 tablespoon olive oil, salt and black pepper. Place sweet potatoes in prepared baking pan. Bake for 45 to 50 minutes or until fork-tender; remove from oven.

Place oven rack 5 inches from heat; preheat broiler to HIGH. Cut sweet potatoes lengthwise in half, about three-fourths through to bottom; open slightly.

Whisk together 1 tablespoon olive oil, honey, gochujang sauce in a small bowl. Brush cut sides of sweet potatoes with gochujang mixture. Broil potatoes in baking pan, with cut sides up, for 4 to 5 minutes or until beginning to brown.

Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add mushrooms and edamame. Cook for 2 to 3 minutes or until tender, stirring frequently. Transfer to a small bowl. Combine pulled pork and barbecue sauce in sauce skillet; cook for 5 to 6 minutes or until pork reaches 165 degrees, stirring occasionally.

To serve, top sweet potatoes with pork and mushroom mixtures. Garnish with radishes, green onions, kimchi mayo sauce and crushed red pepper, if desired.