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Karen's "Pulled Pork" Sweet Potatoes

Karen Sommers
Prep Time 15 mins
Cook Time 25 mins
Course Main Course


Pulled Pork Sweet Potatoes

  • 3 Large Sweet Potatoes
  • 1 Diced White Onion
  • 2 Cloves Minced Garlic
  • 2 tsp Garlic Powder 
  • 3 tsp Onion Powder 
  • 3 tsp Fresh Ground Pepper 
  • 1 tsp Sea Salt

BBQ Sauce

  • 1 15 oz Can Organic Tomato Sauce 
  • 1 Chipotle Pepper in Adobo Sauce 
  • 2 tbsp Grape Jelly 
  • 2 tbsp Apple Cider Vinegar


  • In a large non-stick skillet, saute garlic and onion on medium heat 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.
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