Preheat oven to 400 degrees F.

Thoroughly wash and dry sweet potatoes. Pierce each potato with a fork 3-4 times. Coat in oil and sprinkle generously with salt.

Place potatoes on a foil-lined baking sheet and bake for 45-55 minutes, or until easily pierced with a fork or knife

While the potatoes are baking make the pork belly jam.

In a large skillet over medium heat, add oil then sauté onion with salt until soft and translucent, about 7-10 minutes.

Stir in brown sugar, sherry vinegar, thyme, pepper, hot sauce, and water. Stir for a couple of minutes until it is mixed well.

Add Brookwood Pork Belly and cook until the mixture is a brick-brown color and has a jam consistency, about 10-15 minutes.

After the potatoes are baked remove from oven and let rest for 10 minutes. Next, cut a slit lengthwise down the top of the potato—do not cut all the way to the end. Press on the ends to “pop open” the top of the potato and prepare for toppings.

Top with 1⁄2 cup Brookwood Smoked Turkey Breast and 1⁄4 cup of Pork Belly Jam. Garnish with sour cream and green onion if desire. Serve and enjoy!