Using a cheese grater, grate the peeled sweet potatoes. Use a standing cheese grater that would be used to shred cheddar cheese. It should look shredded when it’s all done.
Next, add 1 tablespoon of olive oil to a large skillet over medium heat. When the oil is hot add in the thinly sliced onion and saute for 4-5 minutes until the onion is soft and tender.
Add in the crushed garlic and saute for 1 additional minute, until fragrant.
Add in the shredded sweet potato and saute for 5 minutes, stirring frequently to ensure it doesn't stick to the pan.
Add the BBQ sauce, onion powder, garlic powder, salt and paprika. Stir to incorporate everything well and cook for 10 additional minutes. The sweet potatoes are done when they are soft and tender and no longer crunchy.
Serve on tortillas and top with coleslaw mix and mashed avocado.