Vegan stuffed sweet potatoes come together with saucy buffalo jackfruit, cool dairy free yogurt, and crisp green onion. Perfect for meal prep!
Today I'm sharing a fun and delicious recipe for fully loaded stuffed sweet potatoes! This is peak vegan comfort food at its finest. Not to mention, it's dairy free, egg free, and gluten free too!
It's officially fall and football season, which means I'm all for comforting, nourishing, and filling foods. Y'all know I love sweet potatoes – typically roasted for bowls or to round out a vegan chili.
This time, we're combining baked sweet potatoes with juicy jackfruit coated in slightly spicy buffalo sauce!
Want more buffalo-sauced snack ideas? Try these recipes next: Air fryer buffalo cauliflower wings, buffalo chickpea salad, and my favorite vegan buffalo dip.
Why you'll love it
- This recipe is a fun twist on classic stuffed baked potatoes!
- It's quick and simple to make! Prepare a big batch at the beginning of the week and reheat leftovers for lunch or dinner.
- Stuffed sweet potatoes are incredibly easy to adapt. Toss on seasoned veggies, chickpeas, or beans for extra flavor and protein.
Equipment
- Baking sheets: These baking sheets are sturdy and durable.
- Saucepan: I love this set of easy-to-clean ceramic nonstick pans!
Ingredients
- Sweet potatoes: Look for medium to large sweet potatoes, that are around the same size.
- Jackfruit: Canned jackfruit is a popular fruit, that is commonly used as a meat alternatives for vegetarians and vegans.
- Sauce: Use your favorite vegan buffalo sauce or make a homemade version using hot sauce with vegan butter or refined coconut oil.
- Toppings: I recommend garnishing your tater with zesty ranch dressing, vegan yogurt or vegan sour cream, and sliced green onion.
What is jackfruit?
Jackfruit is a large tropical tree fruit grown in Asia, Africa, and South America. Over the years, it has gained traction as a plant based substitute for pulled chicken or pulled pork.
I love it due to its versatility! Similar to tofu, it takes on the flavor of whatever sauce or seasoning you're cooking it with. It's also a good source of calcium, potassium, and iron.
Jackfruit can be found canned at Trader Joe's, Sprouts Farmers Market, Whole Foods, and even online. Straight from the can, it comes in large chunks that you'll want to shred prior to cooking or eating.
Since it comes in a brine, be sure to drain the liquid and rinse the jackfruit well. If you're curious what canned jackfruit tastes like before adding any ingredients, my husband and I both agree it has a taste and texture somewhat similar to canned artichoke.
How to make
There's 3 main steps to making the best stuffed sweet potatoes. Bake em, prep the filling, eat em!
Bake sweet potatoes
My go-to method is baking sweet potatoes in the oven. Start by scrubbing the sweet potatoes until clean, then pat dry.
Using a fork, poke holes all around the potato. Coat with olive oil or avocado oil then season with salt and pepper.
Bake in the oven at 400F for 45-60 minutes.
Prepare stuffing and toppings
As the sweet potatoes cook, prepare the buffalo jackfruit stuffing. First, transfer the jackfruit to a colander to strain and rinse well.
Once rinsed, pat dry and shred using your hands or a knife. It's all edible, even the tougher pieces!
Transfer shredded jackfruit to a small saucepan then add hot sauce and vegan butter. Heat over low-medium heat, stirring to coat fully.
Assemble baked sweet potatoes
Slice tender sweet potatoes across the top and fill with saucy, shredded jackfruit.
Enjoy vegan stuffed sweet potatoes with extra buffalo sauce, a drizzle of vegan yogurt, and thinly sliced green onion.
Variations
If you're not a fan of buffalo sauce, use BBQ sauce instead!
To amp up your sweet taters, optionally top with additional protein like pinto beans, chickpeas, veggies, or meatless chili. This black bean snack adds a nice crunch.
Storage and reheating
Once assembled, these are best served immediately. However, you can store leftovers in an airtight back in the refrigerator for up to 3 days. Reheat in the microwave, toaster oven, or standard oven until warm.
Related recipes
Try my other vegan entrees recipes next:
- Creamy Mac and Cheese
- Homemade Spaghettios
- Honey Mustard Chicken Salad
- Taco Zucchini Boats
- Simple Pumpkin Soup
- Homemade Vegan Bagel Bites
- Vegan Eggplant Parmesan
Vegan Stuffed Sweet Potatoes with Jackfruit
Equipment
Ingredients
- 4 sweet potatoes medium to large
- 1 (14-ounce) can young jackfruit
- ½ cup hot sauce
- 2-4 tablespoon vegan butter more or less, depending on preference
- Optional: Drizzle of dairy free yogurt and sprinkle of sliced green onion
Instructions
- Scrub the sweet potatoes until clean then pat dry. Using a fork, poke holes all around each sweet potato. Coat with about a tablespoon of olive oil then season with salt and pepper. Transfer to a baking sheet and bake in the oven at 400F for 45-60 minutes, until tender.
- As the sweet potatoes cook, prepare the jackfruit filling. Start by draining the jackfruit in a colander. Rinse well, pat dry, then shred using your hands or a knife.
- Transfer shredded jackfruit to a small saucepan then add hot sauce and vegan butter. Heat over low-medium heat, stirring to coat fully. Meanwhile, prep any additional toppings like dairy free yogurt or green onion.
- To assemble, slice each sweet potato across the top and fill with saucy shredded jackfruit. Serve with extra buffalo sauce, a drizzle of dairy free yogurt, and sliced green onion.
Notes
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