BBQ Pulled Sweet Potato Sandwiches

• Vegetarian

• Produce

  • 1 Large or 2 small sweet potatoes, medium

• Condiments

  • 1/2 scant cup Bbq sauce

• Baking & Spices

  • 1 Salt & pepper
  • 1 Toppings

• Oils & Vinegars

  • 1 tsp Oil

• Bread & Baked Goods

  • 1 Buns, toasted whole wheat

Found on yupitsvegan.com

Description

Ingredients

• 1 medium-large or 2 small sweet potatoes (enough to make about 2.5 cups shredded)
• 1 tsp. oil
• salt & pepper, to taste
• scant ½ c. BBQ sauce of choice (I used homemade; I also love Stubbs BBQ sauce)
• toasted whole wheat buns, or other sandwich rolls
• other toppings of choice

Directions

• Shred the sweet potato (feel free to leave on the peel) using a cheese grater. I shredded mine straight into a measuring pitcher and it came out to 2.5 cups. If you have much more or less, just adjust the amount of BBQ sauce a little bit.
• Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded sweet potato and quickly stir to distribute the oil. Sprinkle with salt.
• Cook for 4-5 minutes, stirring and flipping the sweet potato several times.
• Once the sweet potato is starting to dry out and is browned in several places, add the BBQ sauce and stir. Reduce the heat to medium-low and cook for 10-15 minutes, stirring occasionally, or until the sweet potato is cooked to your preference. I like mine just a little bit al dente.
• Serve a big scoop of the BBQ pulled sweet potato on a toasted bun with toppings of choice. We had ours with a generous spread of cultured cashew cream cheese sprinkled with black pepper, and simple coleslaw.