Stuffed Sweet Potato

Ingredients

• 4 pieces Sweet Potatoes (medium, scrubbed and dried)
• 2 cans Young Green Jackfruit in Brine (20‑oz cans, drained, rinsed, and squeezed dry)
• 2 leaves Bay Leaves (for boiling jackfruit)
• 2 tablespoons Avocado Oil (for sautéing jackfruit)
• 2 tablespoons Tomato Paste (adds depth)
• 3 cloves Garlic (minced)
• 1 teaspoon Smoked Paprika (smoked flavor)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Ground Coriander
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper
• 0.25 cup Red Cooking Wine (optional; can replace with extra vegetable stock)
• 1 cup Vegetable Stock (low‑sodium)
• 0.25 cup Barbecue Sauce (vegan variety)
• 1 piece White Onion (thinly sliced for crisping)
• 0.5 cup Plant‑Based Milk (e.g., oat or soy milk, for soaking onions)
• 1 tablespoon Apple Cider Vinegar (mixed with plant milk)
• 1 cup All‑Purpose Flour (for coating onions; can use gluten‑free flour)
• 1 teaspoon Seasonings for Flour Coating (salt, pepper, paprika or any preferred blend)
• 2 cups Oil for Frying (vegetable or canola oil, heated to 375°F)

Instructions

1. Bake Sweet Potatoes

   Scrub the sweet potatoes, dry them thoroughly, poke several holes with a fork, place on a baking sheet and bake at 400°F for 1 hour until tender.

   Time: PT1H

   Temperature: 400°F

2. Boil Jackfruit

   Rinse the canned jackfruit under cold water, place in a large pot with enough water to cover, add 2 bay leaves, and bring to a boil. Cook for 20 minutes, then drain and squeeze out excess moisture.

   Time: PT20M

   Temperature: 212°F

3. Sauté Jackfruit

   Heat 2 tbsp avocado oil in a skillet over medium‑high heat. Add the drained jackfruit and cook for 5 minutes, stirring occasionally, until it begins to brown.

   Time: PT5M

   Temperature: Medium‑high

4. Add Aromatics & Spices

   Stir in 2 tbsp tomato paste, minced garlic, smoked paprika, onion powder, garlic powder, ground coriander, salt, and pepper. Cook, stirring constantly, for about 5 minutes until the mixture darkens slightly and the raw smell disappears.

   Time: PT5M

   Temperature: Medium

5. Deglaze and Simmer

   Pour in ¼ cup red cooking wine, stirring to loosen any fond. Let the wine reduce for 1‑2 minutes, then add 1 cup vegetable stock. Reduce heat to a gentle simmer and cook for 20 minutes until most liquid evaporates and the jackfruit is tender and flavorful.

   Time: PT20M

   Temperature: Medium simmer

6. Finish with Barbecue Sauce

   Stir in ¼ cup vegan barbecue sauce and cook for another 2 minutes until the sauce coats the jackfruit evenly.

   Time: PT2M

   Temperature: Medium

7. Prepare Crispy Onion Topping

   Thinly slice the white onion. Place slices in a small bowl, add ½ cup plant‑based milk mixed with 1 tbsp apple cider vinegar, and let soak for 5 minutes. Meanwhile, combine 1 cup flour with seasonings in another bowl. Remove onion slices, pat dry, coat in the seasoned flour, and fry in hot oil (375°F) until golden and crisp, about 5 minutes. Transfer to paper towels to drain.

   Time: PT10M

   Temperature: 375°F

8. Assemble and Serve

   Slice each baked sweet potato lengthwise, fluff the interior with a fork, and spoon the barbecue jackfruit mixture inside. Top generously with the crispy onion rings. Serve hot.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Sweet Potatoes: Butternut squash
• Instead of Young Green Jackfruit in Brine: Shredded mushrooms
• Instead of Bay Leaves: Thyme
• Instead of Avocado Oil: Olive oil
• Instead of Tomato Paste: Ketchup
• Instead of Garlic: Garlic powder
• Instead of Smoked Paprika: Regular paprika
• Instead of Onion Powder: Fresh onion
• Instead of Garlic Powder: Fresh garlic
• Instead of Ground Coriander: Cumin
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Red Cooking Wine: Apple cider vinegar
• Instead of Vegetable Stock: Water + bouillon
• Instead of Barbecue Sauce: Homemade BBQ sauce
• Instead of White Onion: Yellow onion
• Instead of Plant‑Based Milk: Soy milk
• Instead of Apple Cider Vinegar: Lemon juice
• Instead of All‑Purpose Flour: Rice flour
• Instead of Oil for Frying: Peanut oil

Equipment Needed

• Oven
• Baking Sheet
• Parchment Paper (optional)
• Large Pot
• Strainer
• Skillet
• Wooden Spoon
• Small Bowl
• Another Bowl
• Heavy‑Bottomed Pot for Frying
• Tongs
• Fork
• Knife
• Cutting Board
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Baking the sweet potatoes until fully tender
• Boiling and draining the jackfruit to remove excess moisture
• Deglazing with red wine and simmering to develop deep flavor
• Frying the onion slices in hot oil for maximum crispness

Chef Tips from the Video

• Add a pinch of smoked chipotle powder to the jackfruit for an extra smoky kick.
• For a sweeter contrast, drizzle a little maple syrup over the finished dish.
• Use a kitchen torch to quickly brown the top of the filling before adding the onion topping.

Troubleshooting

Storage

Refrigerator: Store the jackfruit filling in an airtight container for up to 4 days. Reheat before stuffing.

Freezer: Portion the filling into freezer‑safe bags; freeze for up to 2 months. Sweet potatoes can be frozen after baking, but texture may change.

Room temperature: Do not leave assembled potatoes at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the jackfruit filling up to step 6 and refrigerate; reheat gently before stuffing.
• Baked sweet potatoes can be made a day ahead and reheated in the oven at 350°F for 10 minutes.
• Coat the onion slices and keep them in the milk mixture; fry just before serving for maximum crunch.

Frequently Asked Questions