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BBQ Pulled Sweet Potato Sliders

by Tara Botwinick

Inspired by


for 7 servings

Pulled Sweet Potatoes

  • 1 sweet potato
  • 1 teaspoon
  • ½ onion, chopped
  • ⅓ cup
    low-sugar bbq sauce (95 g)
  • salt, to taste


  • 1 head red cabbage, shredded
  • 2 carrots, shredded
  • 2 tablespoons
    apple cider vinegar
  • salt, to taste
  • pepper, to taste

Garlic Greek Yogurt Spread

  • 1 cup
    greek yogurt (285 g)
  • 2 cloves garlic, chopped
  • ½ teaspoon
    fresh dill
  • salt, to taste
  • pepper, to taste
  • ½ lemon, juiced
  • 7 slider buns
    Calories 201
    Fat 2g
    Carbs 38g
    Fiber 4g
    Sugar 15g
    Protein 8g

Estimated values based on one serving size.



  1. On a cutting board, use a box grater to shred the sweet potato.
  2. Heat a large pan with oil over medium heat. Add the sweet potatoes to the hot pan and cook, stirring occasionally, until they begin to soften, about 2-3 minutes.
  3. Add the onions to the pan with the shredded sweet potatoes, and cook until golden brown for about 2-3 minutes.
  4. Add the BBQ sauce, salt, and pepper to the sweet potatoes and onions, and stir until fully incorporated. Cook for 3-5 minutes until browned.
  5. Add the red cabbage, carrots, apple cider vinegar, salt, and pepper to a bowl and stir to combine. Refrigerate until ready to serve.
  6. Add the Greek yogurt, garlic, lemon juice, dill, salt, and pepper to a small bowl and mix to combine. Refrigerate until ready to serve.
  7. Add the Greek yogurt sauce onto the bun, top with the BBQ sweet potatoes and slaw.
  8. Enjoy!




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