Vegan BBQ “Pulled” Sweet Potato Sandwiches with Pineapple Slaw

  • Author: Kathy Carmichael


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



Pulled Sweet Potatoes:

  • 2 large Sweet Potatoes
  • 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


Shred the Sweet Potatoes and Add Vegetables and Seasonings: 

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

Cook Sweet Potatoes and Added Mixture:

  • 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.

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.
  • QUICK TIP: If you are in a hurry, use a store bought BQ sauce instead of making your own.