Shredded Sweet Potato & BBQ Sauce Sandwich
The Happy Food Chef Robin Joy developed the perfect comfort food recipe for this time of year. Her shredded Sweet Potato and Barbecue Sauce Sandwich is a vegetarian take on a traditional pulled-pork sandwich. But instead of using meat, Robin shreds sweet potatoes for the filling. Of course, this recipe can be vegan as well – just be sure to use vegan barbecue sauce and sandwich buns.
Ingredients
- Slaw
½ small red cabbage shredded in a food processor
2-3 carrots shredded in processor
½ red onion chopped
3 cloves garlic minced
1 bunch cilantro chopped
Juice of one or two lemons
Dash or two of coconut vinegar or apple cider vinegar
Olive oil about ¼ cup or less, just enough to balance out the lemon and vinegar
Date sugar to taste
Ground pepper
- Quick Barbecue Sauce
½ bottle store-bought unsweetened barbecue sauce
½ bottle unsweetened ketchup
1 teaspoon finely chopped ginger
¼ finely chopped red or sweet onion
3 cloves garlic minced
¼ cup date sugar
- Shredded Sweet Potato
2 sweet potatoes shredded in a food processor
1 sweet onion chopped
3 cloves garlic finely chopped
4 burger buns or gluten-free buns slices in half and toasted (optional)
Directions
- Slaw
- Place all ingredients in a bowl and mix in well, adjust sweetness and acidity with date sugar, vinegar lemon and oil.
- Add more dressing ingredients so it’s nice and moist.
- Quick Barbecue Sauce
- Bring to a boil and simmer for 10 minutes while stirring.
- Shredded Sweet Potato
- Place ingredients in a sauté pan and add 1/4 cup water and water sauté until done, about 7-10 minutes adding more water if needed.
- Add 3 to 4 tablespoons of barbecue sauce to the potato mixture and mix in.
- Assemble Sandwich
- If using a bun, place the bottom half on a plate.
- Then layer first the sweet potato mixture, then the slaw.
- Top off with more barbecue sauce and the bun top. Enjoy!
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