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.