Loaded BBQ Sweet Potato Fries

Monday, March 26, 2018

serves 3-4

What You Need
For The Sweet Potato Fries
2 sweet potatoes, washed and scrubbed
Olive oil
Paprika
Onion powder
Cayenne pepper
Cumin
Chili powder
Garlic powder
Salt

For The BBQ
6 LB Boston Butt
3 (15 oz) cans of crushed tomatoes, pureed in a food processor
4 1/2 TBS onion powder
3 TBS garlic powder
1 1/2 TBS cumin
3 TSP cinnamon
3 TSP chili powder
1 TSP cayenne
1 TSP salt

For The Coleslaw
1 1/2 cups green cabbage, shredded
1 1/2 cups red cabbage, shredded
1/2 cup carrots, shredded
1/3 cup cilantro, chopped
3 TBS mayo, I prefer paleo options like this
1/2 TSP salt
1/4 TSP pepper

Toppings
Green onions, sliced
Additional BBQ sauce, I prefer this kind

Directions
For The Sweet Potato Fries
1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper or a reusable silicone sheet.
2. Cut your sweet potatoes into thin, long slices and then lay out onto the baking sheet.
Make sure they are laid out with space in-between and not on top of each other. This keeps them crispy.
3. Brush each piece with olive oil and then sprinkle with all the spices.
4. Bake in the oven for 25 minutes. Set aside and keep warm.

For The BBQ
1. Place the Boston Butt into the slow cooker.
2. In a medium sized bowl, mix together the tomatoes and spices.
3. Pour mixture over the Boston Butt and make sure the whole piece of meat is covered.
4. Cook on low for 6-7 hours. 

For The Coleslaw
1. Mix all the ingredients in a medium bowl until coated.
2. Place in fridge for 30 minutes.

Assembly
1. Place sweet potatoes onto dish.
2. Top with BBQ and any additional BBQ sauce.
3. Top with slaw.
4. Sprinkle with green onions and enjoy!

| BBQ via The Gracious Pantry
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