Pulled BBQ Stuffed Sweet Potato
INGREDIENTS
2 sweet potatoes
1.5 lbs oyster mushrooms
½ cup Coleslaw (see my recipes)
BBQ Sauce
1 1/2 cups tomato puree
1/3 cup apple cider vinegar
1/3 cup date syrup
1/4 cup coconut aminos
1 tbsp smoked paprika
1 Tbsp mustard powder
2 tsp onion powder
3-4 cloves garlic
1 tsp cumin
INSTRUCTIONS
Preheat the oven to 400 F.
Cut the sweet potatoes in half lengthwise and place them cut side down on a parchment -lined baking sheet. Bake for 30 minutes or until a fork can poke through easily.
Prepare the oyster mushrooms by cutting off the base of the oyster mushroom. Pull the petals from the oyster mushroom cluster. Tear each petal lengthwise.
Preheat the oven to 425 F.
Add ⅔ of the BBQ sauce to the pulled mushrooms and mix. Spread the coated mushrooms onto a parchment-lined baking sheet. Bake for 15 minutes and mix the mushrooms. Cook for another 15 minutes. Add remaining BBQ sauce to the cooked mushrooms and mix.
Put your sweet potatoes together by taking your cooked sweet potato and gently pressing the center portion of the potato with the back of a spoon to create a dip. Add as much filling as you can. Top with some HV coleslaw. Enjoy!
