Pulled Pork Sweet Potato Sandwich

Who needs shredded BBQ pork when you can make a vegan pulled pork sweet potato sandwich? At my house, everyone loves BBQ anything; vegan that is. In fact, I enjoy creating my own varieties of BBQ sauces, but also vegetables to transform into BBQ dishes.  Today, I decided to try a pulled pork sweet potato recipe, and although I was a little apprehensive about how the texture would work out, the results were amazing.

Since I like to meal prep in advance, I make pulled pork sweet potato recipe in advance, and the day I serve it, I simply heat it up to make sandwiches. But, pulled pork sweet potato sandwiches can be made in 20 minutes or less with very few ingredients. 

HOW TO MAKE PULLED PORK SWEET POTATO SANDWICHES IN 20 MINUTES

Although I generally bake and roast sweet potatoes, I shredded raw sweet potatoes like I do baking potatoes for hash browns. Using my food processor shredding blade, I shredded the potatoes and left the skin on. However, before you shred the sweet potatoes, make sure you wash the potatoes and scrub off any excess dirt.

Similar to hash browns, I shred the sweet potatoes and cook them immediately. Otherwise, the sweet potatoes may turn brown.

INGREDIENTS NEEDED FOR PULLED PORK SWEET POTATOES

• 3 large Sweet Potatoes
• 1 diced White Onion
• 2 cloves, minced Garlic
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 3 teaspoons Fresh Ground Pepper
• 1 teaspoon Sea Salt

QUICK AND EASY HOMEMADE BBQ SAUCE OR CHOOSE YOUR FAVORITE VEGAN BOTTLED BBQ SAUCE 

• 1 15 ounce can Organic Tomato Sauce
• 1 Chipotle Pepper in Adobo Sauce
• 2 Tablespoons Grape Jelly
• 2 Tablespoons Apple Cider Vinegar

STEP-BY-STEP COOKING INSTRUCTIONS FOR PULLED PORK SWEET POTATOES

Next, using my large non-stick skillet, without any oil, I cooked them just like hash browns. I browned them and made them extra crispy.  Adding the homemade BBQ sauce immediately softens the potatoes, making them absorb the BBQ sauce.

• In a large non-stick skillet, on medium heat, saute garlic and onion until onions are translucent and brown.
• You may need to add a small amount of vegetable broth if the onions and garlic begin to stick to the pan.
• Add shredded sweet potatoes and spread evenly in the pan, and allow to cook for a few minutes before flipping over.
• Continue flattening the shredded potatoes in the skillet to allow you to cook completely before flipping over.
• I flipped the potatoes 4 times in 15 minutes until onions and potatoes are cooked through and browned.
• Add a small amount of vegetable broth if your potatoes stick, but not too much.
• Add 1 cup BBQ sauce of choice and stir

My husband actually said, "that looks like pulled pork."

"Not in this house," I laughed.

I topped the sandwiches with vegan pineapple coleslaw I had prepared earlier in the day, and dinner was served. Since, pineapple and BBQ just go together, but feel free to top your sandwich with whatever you enjoy!

IF YOU ARE A BBQ LOVER LIKE ME, TRY THESE EASY VEGAN BBQ RECIPES

• BBQ Tofu
• BBQ Cauliflower
• BBQ Tempeh
• BBQ Jackfruit Recipe
• Vegan Pineapple Coleslaw
• Vegan Potato Salad
• Vegan Macaroni Salad

Yield: 6 Servings

Pulled Pork Sweet Potato Sandwich

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

If you LOVE BBQ like I do, you will love this pulled pork sweet potato sandwich recipe. Not only is it easy to make, but your pulled pork sweet potato sandwiches will disappear from your dinner table in minutes.

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Ingredients

Pulled Pork Sweet Potatoes:

• 3 large Sweet Potatoes
• 1 diced White Onion
• 2 cloves, minced Garlic
• 2 teaspoons Garlic Powder
• 2 teaspoons Onion Powder
• 3 teaspoons Fresh Ground Pepper
• 1 teaspoon Sea Salt

BBQ Sauce:

• 1 15 ounce can Organic Tomato Sauce
• 1 Chipotle Pepper in Adobo Sauce
• 2 Tablespoons Grape Jelly
• 2 Tablespoons Apple Cider Vinegar

Instructions

Shred the Sweet Potatoes and Add Vegetables and Seasonings: 

• Using a food processor, shredding blade, shred three large sweet potatoes with the skin on.
  (You can also use a hand shredder).

Cook Sweet Potatoes and Added Mixture:

• In a large non-stick skillet, on medium heat, saute garlic and onion until onions are translucent and brown.
• You may need to add a small amount of vegetable broth if the onions and garlic begin to stick to the pan.
• Add shredded sweet potatoes and spread evenly in the pan, and allow to cook for a few minutes before flipping over.
• Continue flattening the shredded potatoes in the skillet to allow you to cook completely before flipping over.
• I flipped the potatoes 4 times in 15 minutes until onions and potatoes are cooked through and browned.
• Add a small amount of vegetable broth if your potatoes stick, but not too much.
• Once the potatoes and onions are browned, add 1 cup of BBQ sauce and stir.
• Remove from the heat.
• Use immediately or store in an airtight container in the refrigerator until ready to use.

Make BBQ Sauce or choose a vegan BBQ sauce you enjoy:

• Combine all ingredients in a high-speed blender.
• Blend until smooth.
• Heat in a saucepan until hot.
• Add about a cup of BBQ to the cooked sweet potatoes.
• Store the remaining ingredients.
• It should last 1 week in the refrigerator.
• QUICK TIP: If you are in a hurry, use a store-bought BBQ sauce instead of making your own.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KFP1133CU 11-Cup Food Processor with ExactSlice System - Contour Silver
• 
  Annie's Naturals, Organic BBQ, Original Recipe Sauce, 12 oz (340 g)(PACK 1)
• 
  Simple Girl Organic BBQ sauces - 3 Variety Pack - 12oz each -  Carolina Kick - Country Sweet - Southern Blend - Organic, Kosher and Gluten Free - Full of Flavor - Diet Friendly Barbecue Sauces

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 132Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 456mgCarbohydrates 30gFiber 5gSugar 8gProtein 3g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me