Made with five tasty ingredients, this brisket stuffed sweet potato recipe is perfect for weeknights.
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Heat brisket following packet directions. Coarsely shred. Meanwhile, prick sweet potatoes all over with a fork. Place on a microwave-safe plate. Cook in microwave on high, turning occasionally, for 25 mins or until tender. Cut a slit lengthways in the top of each sweet potato and squeeze bases to open.
Combine dip and half the cheddar in a bowl. Spoon into sweet potatoes. Top with brisket and remaining cheddar.
Preheat grill on high. Arrange sweet potatoes on a baking tray. Cook under the grill for 3-5 mins or until golden. Top with oregano and barbecue sauce from brisket packet, heated following packet directions.