Place on baking sheet with potatoes and roast on bottom rack until a knife slides very easily
through flesh of potatoes, 65 — 75 minutes.
Others do it by making one cut across the whole potato but I prefer this method because it exposes more of
the flesh of the potato, ensuring my ability to add butter to as much of the potato as possible.
Scoop out
the flesh of the potatoes and transfer to a large bowl and mash.
Remove the sweet potatoes from the oven and use a spoon to carefully smash
the flesh of the potatoes so it softens and creates a bit of a well.
Once they are done, cut in half and scoop out
the flesh of the potato.
Toss together with your hands, massaging the spice and olive oil throughout
the flesh of the potatoes.
Using the tip of a spoon, scoop out
the flesh of each potato half and transfer to a mixing bowl.
Once the potatoes have cooled, peel off the top section of skin (if you don't care to eat it), open up
the flesh of the potato a bit and heap on a couple spoonfuls of the pulled pork.
Many of the nutrients are found in
the flesh of the potato, so removing the skin does not take away all the nutritional benefit of the tuber.