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Pulled Sweet Potato Sandwiches
| Total time: | 30 minutes |
| Prep time: | 10 minutes |
| Cook time: | 20 minutes |
Servings: | 4 |
| Serving size: | About 1/2 cup |
| Author: | Adapted from Yup, it’s Vegan |
A pulled barbecue sweet potato sandwich even carnivores love!
Ingredients
- 1 large or 2 medium sweet potatoes shredded – approximately 2 1/2 cups
- 1 tsp olive oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup of your favorite barbecue sauce
- Sandwich buns, toasted
- Cole slaw or pickled cucumbers (optional)
Cole slaw
- One 8.5 oz package of cole slaw (of course you can shred your own red and green cabbage)
- 2 Tbsp vinegar
- 1 tsp sugar
- Salt and pepper to taste
Pickled cucumbers
- 1 medium seedless cucumber, thinly sliced
- 1 Tbsp vinegar
- 1 tsp sugar
- 2 tsp water
- Pinch of salt
Directions
-
If you’re making the cole slaw or pickled cucumbers, do this first so they have time to sit allowing the flavors to meld. (See below)
-
Heat a deep sauce pan over medium-high heat.
-
Once hot, add oil and shredded sweet potatoes, salt, and pepper tossing the potatoes to coat them evenly.
-
Cook the potatoes for 5 minutes, tossing them frequently until they are lightly browned. Do not over cook as the potatoes will become mushy.
-
Once browned add the barbecue sauce and reduce heat to low. Cook for 10-15 minutes stirring occasionally until cooked to al dente.
-
Serve the pulled sweet potato on the toasted bun with your choice of toppings.
For the cole slaw or pickled cucumbers
- Mix all cole slaw or all pickled cucumber ingredients above and let sit until ready to serve on your pulled sweet potato sandwiches.
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