Sweet Potato Pulled Pork

• Using a food processor shredding blade, shred three large sweet potatoes with the skins on.
• Slice the onions into thin strips
• Transfer the shred sweet potatoes and onions to a large bowl.
• Season with garlic powder, salt and pepper.
• Add a Tablespoon or 2 of vegetable broth.
• Toss together.

BBQ Sauce

• Combine all the ingredients in a blender.
• Blend until smooth.
• Transfer the BBQ sauce to a small saucepan to heat.

Cooking Options

Skillet Option

• Add the sweet potato mixture to a large, non-stick skillet over medium heat.
• You may need to add a small amount of vegetable broth if the ingredients start to stick to the pan, but only a tiny amount.
• Allow to cook for several minutes before flipping the potatoes over.
• Continue flattening the shredded potatoes in the skillet to allow you to cook thoroughly before flipping over.
• I flipped the potatoes 4 times in 15 minutes until onions and potatoes were cooked through and browned.
• Once the potatoes and onions are browned, add ½ cup of BBQ sauce and stir.
• Add more sauce if desired. It only needs to light coating.
• Remove from the heat.
• Use immediately or store in an airtight container in the refrigerator until ready to use.

Sheet Pan Option

• Preheat the oven to 400 degrees.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Place the sweet potato mixture on the sheet pan in a thin layer. Use two pans if necessary.
• Cook for 20 minutes, flipping the potatoes half way through cooking.
• Turn the broiler on high for crispier results, and cook for 2 additional minutes.
• Transfer the cooked sweet potato mixture to a bowl.
• Add ½ cup sauce or more if desired.
• Toss to combine.

Making the Sweet Potato Sandwich

• Toast the buns or warm them in the microwave for 20 seconds for softer buns.
• Add a generous amount of pulled BQ sweet potatoes.
• Top with pineapple coleslaw or serve on the side.