In a large mixing bowl add the hamburger meat, egg, onions, seasonings, tapioca flour and coconut aminos. Mix and fold together with your hands until completely combined.

Mix together the BBQ sauce. Add all ingredients to a bowl and mix together with a spoon. Set to the side.

Set the Instant Pot to sauté.

Once the Instant Pot is heated up, add in your meatballs to brown. This may have to be done in 2 batches.

Once all meatballs are browned, switch your settings on the Instant Pot to high pressure and add in the BBQ sauce.

Cook for 8-9 mins on high pressure.

Once cooked, make sure to release the steam. I use instant release.

Remove meatballs from the Instant Pot.

Add 5 cups of coleslaw mix to a mixing bowl.

Mix 1 cup of Tessemae's Ranch or homemade ranch to coleslaw mix. If you would like my homemade ranch recipe. See notes for recipe.

Add in the salt, pepper, paprika, and garlic powder.

Use a wooden spoon and mix together until everything is combined.

Cook the sweet potatoes in a crock-pot on low for 6-7 hours or high for 3-4 hours or throw in the oven on 425ºF for 45 mins.

Turn on the crock-pot and wash the sweet potatoes. Add the sweet potatoes to the pot, wet, do not dry.

The sweet potatoes can also be cooked in the Instant Pot by adding in the cooking rack and 1 cup of water. Add the sweet potatoes to the rack and set to high pressure and cook for 20 minutes.

Slice your sweet potatoes and fill the inside with the BBQ meatballs and serve the coleslaw over the top.