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Vegan BBQ “Pulled” Sweet Potato Sandwiches with Pineapple Slaw
Hearty and full of flavor; no added oils or fats; just sweet potato goodness

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Vegan BBQ “Pulled” Sweet Potato Sandwiches with Pineapple Slaw

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Ingredients

2 large Sweet Potato
1, diced White Onion
1, seeded and diced Jalapeno
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

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Cuisine:

If you LOVE BBQ like we do, you will love this "pulled" sweet potato sandwich recipe. It is easy to make and will disappear from your dinner table in minutes.

  • 40 minutes
  • Medium

Ingredients

  • BBQ Sauce

Directions

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We love BBQ anything; vegan that is. In fact, I try to create several version of not only BBQ sauces, but also vegetables to transform into BBQ dishes. Today, I decided to try a “pulled” sweet potato recipe I played around with. I was a little apprehensive about how the texture would work out.

Although I generally bake and roast sweet potatoes, I shredded them like I do regular potatoes for hash brown. I used my food processor shredding blade and left the skin on the potatoes. Make sure you wash them and scrub any excess dirt.

Just like hash browns, I placed them in a bowl and added dice onions, garlic, garlic powder, onion powder and some salt and pepper. I even threw in a diced jalapeño pepper.

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

My husband actually said, “that looks like pulled pork.”

“Not in this house,” I laughed.

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

 

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Steps

1
Done

Shredding Sweet Potatoes

Using a food processor, shredding blade, shred two large sweet potatoes with the skin on.
*You can also use a hand shredder.
Place contents in a large bowl.

2
Done

Add to the Sweet Potatoes

Add diced onion, garlic , jalapeno, and all seasonings.
Toss with your hands to coat potatoes.

3
Done

Cook

In a large non-stick skillet, on medium heat, cook potatoes until brown before flipping to cook other side.
Allow to cook completely before flipping.
Continue to cook for 20 minutes or until all potatoes and onions are brown.
Add a small amount of vegetable broth if your potatoes stick, but not too much.

4
Done

Make BBQ Sauce

Combine all ingredients in a high speed blender.
Blend until smooth.
Heat in a sauce pan 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.

5
Done

Serve

Serve open face on bread or a bun.
I served with pineapple coleslaw on top.
Enjoy!

Kathy Carmichael

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

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