4sprouted grain sandwich bunsor other sandwich rolls of choice
other toppings of choice
Shred the sweet potato (feel free to leave on the peel) using a cheese grater. I shredded mine straight into a measuring pitcher and it came out to 2.5 cups. If you have much more or less, just adjust the amount of BBQ sauce a little bit.
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, until lightly browned.
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 to your preference. I like mine just a little bit al dente.
Serve a big scoop of the BBQ pulled sweet potato on a toasted bun with toppings of choice. We had ours with a generous spread of cultured cashew cream cheese sprinkled with black pepper, and simple coleslaw.
For variations, try other root vegetables, tap roots or tubers instead of sweet potato! Adjust seasoning to taste.