That's how I stumbled upon and was able to make these DELICIOUS sweet potato bbq sandwiches.
I was meal planning one night and I scrolled past this recipe and he looked over and this is the conversation that followed..
Hub:"Those look really good"
Me: "You like sweet potatoes?? Why didn't you tell me this?"
Hub: "I dont know. I like them if they aren't cooked weird"
Me: "So you would let me make this and you would eat it?"
Silly Husbands. They're is always something new you can find out about them.
Anyway, Back to this recipe.
Usually when I find and make a good recipe that is husband approved I make it a couple weeks later again and photograph it for the blog. Well, this one couldn't wait to be made again. I had to share it with you and will just have to photograph it later.
1 medium-large or 2 small sweet potatoes (enough to make about 2.5 cups shredded)
1 tsp. oil
salt & pepper, to taste
1/2 c. BBQ sauce of choice (I used The Shed Southern Sweet which you can find at publix)
Gluten Free Burger Buns (I used Canyon Bakehouse)
Sweet Mayo Sauce
(I "eye" most of this recipe so the measurements aren't the most accurate)
1/2ish cup of Just Mayo
1/2ish tbls of Brown Sugar
1-2ish tsp of Maple Syrup
- Shred the sweet potato (feel free to leave on the peel) using a cheese grater.
- If you have more then 2.5 cups. Adjust the BBQ sauce amount
- Heat the oil over medium-high heat in a large, deep skillet. When hot, add the shredded sweet potato and quickly stir to distribute the oil. Sprinkle with salt.
- Cook for 4-5 minutes, stirring and flipping the sweet potato several times.
- Once the sweet potato is starting to dry out and is browned in several places, add the BBQ sauce and stir. Reduce the heat to medium-low and cook for 10-15 minutes, stirring occasionally, or until the sweet potato is cooked.
- Add to your buns and tops with what you'd like. I made a sweet mayo sauce my mom used to make for sweet potato fries.
Happy Cooking Friends