Vegan Stuffed Sweet Potatoes with Jackfruit
Vegan stuffed sweet potatoes come together with juicy and saucy buffalo jackfruit, topped with cool dairy free yogurt and crisp green onions.
Servings 4 servings
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
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.
