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Export 10 ingredients for grocery delivery
Using a food processor, shredding blade, shred three large sweet potatoes with the skin on.(You can also use a hand shredder).
In a large non-stick skillet, on medium heat, saute garlic and onion until onions are translucent and brown.
You may need to add a small amount of vegetable broth if the onions and garlic begin to stick to the pan.
Add shredded sweet potatoes and spread evenly in the pan, and allow to cook for a few minutes before flipping over.
Continue flattening the shredded potatoes in the skillet to allow you to cook completely before flipping over.
I flipped the potatoes 4 times in 15 minutes until onions and potatoes are cooked through and browned.
Add a small amount of vegetable broth if your potatoes stick, but not too much.
Once the potatoes and onions are browned, add 1 cup of BBQ sauce and stir.
Remove from the heat.
Use immediately or store in an airtight container in the refrigerator until ready to use.
Combine all ingredients in a high-speed blender.
Blend until smooth.
Heat in a saucepan 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 BBQ sauce instead of making your own.