Name: Barbecue Stuffed Sweet Potatoes with Smoky Jackfruit
Prep time: 20 min
Total time: 1 h
Ingredients: 4 small sweet potatoes; ¼ cup apple cider vinegar; 1 tablespoon + 2 teaspoons pure cane sugar; 1 medium red onion, halved and thinly sliced; 1 15-oz. can no-salt-added tomato sauce; 1½ teaspoons chili powder; 1 teaspoons dried oregano; 2 cloves garlic, minced; ½ teaspoon smoked paprika; ½ teaspoon ground ginger; 1 14-oz. can green jackfruit, drained and chopped; 1 cup refrigerated steamed lentils; Sliced English cucumber (optional)

Prep-time: 20 minutes / Ready In: 1 hour
Makes 4 stuffed sweet potatoes
print/save recipe

Please enter your email to continue.

Email

Cancel

Vegan sloppy Joes meet baked potatoes in these delicious barbecue-loaded sweet potatoes. Meaty-textured jackfruit and nutrient-dense lentils are simmered in a smoky-sweet sauce and mixed into the potato flesh to mimic all the best flavors of barbecue without any of the animal products. Quick-pickled onions add tang and fresh cucumber brings a tasty crunch to every bite of this satisfying dish. Serve on its own or with a side of your favorite whole grains.

Tip: Sweet potatoes can be very large; try to pick smaller, rounded potatoes for this robust main course.

By Shelli McConnell, Jan 13, 2022

Ingredients

4 small sweet potatoes
¼ cup apple cider vinegar
1 tablespoon + 2 teaspoons pure cane sugar
1 medium red onion, halved and thinly sliced
1 15-oz. can no-salt-added tomato sauce
1½ teaspoons chili powder
1 teaspoons dried oregano
2 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon ground ginger
1 14-oz. can green jackfruit, drained and chopped
1 cup refrigerated steamed lentils
Sliced English cucumber (optional)

Instructions

Preheat oven to 425°F. Scrub sweet potatoes thoroughly; pat dry. Prick sweet potatoes all over with a fork. Place in a 3-quart rectangular baking dish. Bake 40 to 60 minutes or until tender. Let stand until cool enough to handle.
Meanwhile, for quick-pickled onion, in a small saucepan bring vinegar, 2 teaspoons of the sugar, and 1½ teaspoon water to boiling. Stir in onion. Remove from heat; let stand for at least 20 minutes, stirring occasionally. Drain before using.
In a medium saucepan stir together the next six ingredients (through ginger) and the remaining 1 tablespoon sugar. Stir in jackfruit and lentils. Bring to boiling; reduce heat. Cover and simmer 5 minutes to heat through, stirring occasionally.
Cut a slit in tops of the potatoes. Fluff potato pulp with a fork. Top with jackfruit mixture, pickled onion, and cucumber (if using).

tags:

(4)

5 Comments

Comments (5)

(5 from 4 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Alan7 months ago

A memo from my eyeballs:

For ingredients: Using Noticeably SMALLER black font on medium green: Not a good choice for readability. And worse when critical amounts (say spices) get that fancy one-character printer’s font thing for “1/2” or “2/3rds”.

The Amounts and Names of ingredients are what’s important – and not some fancy trendy “style sheet”.
Thanks!

Beckster3 months ago

Totally agree with Alan. I have mismeasured a few times because I couldn’t read the numbers.

Trisha1 year ago

Could you give us more info on the amount of sweet potatoes to use? A weight would be very helpful. Thanks!

Raewyn Diggerman1 year ago

I live in Australia – we use grams – we used to use oz – but to convert oz to grams is as easy as going to Google and writing “oz to grams” or eg. gallons to litres, or USD to AUD, etc etc. So many areas Google can help.

HJ1 year ago

Also like to get an idea about the sweet potatoes weight AND 1 14 -oz in Gram

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today

about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

see more from this author