Step 1

Using a food processor, shredding blade, shred three large sweet potatoes with the skin on.(You can also use a hand shredder).

Step 2

In a large non-stick skillet, on medium heat, saute garlic and onion until onions are translucent and brown.

Step 3

You may need to add a small amount of vegetable broth if the onions and garlic begin to stick to the pan.

Step 4

Add shredded sweet potatoes and spread evenly in the pan, and allow to cook for a few minutes before flipping over.

Step 5

Continue flattening the shredded potatoes in the skillet to allow you to cook completely before flipping over.

Step 6

I flipped the potatoes 4 times in 15 minutes until onions and potatoes are cooked through and browned.

Step 7

Add a small amount of vegetable broth if your potatoes stick, but not too much.

Step 8

Once the potatoes and onions are browned, add 1 cup of BBQ sauce and stir.

Step 9

Remove from the heat.

Step 10

Use immediately or store in an airtight container in the refrigerator until ready to use.

Step 11

Combine all ingredients in a high-speed blender.

Step 12

Blend until smooth.

Step 13

Heat in a saucepan until hot.

Step 14

Add about a cup of BBQ to the cooked sweet potatoes.

Step 15

Store the remaining ingredients.

Step 16

It should last 1 week in the refrigerator.

Step 17

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