BBQ Jackfruit Stuffed Sweet Potato Skins
Sweet potato skins are filled with pulled jackfruit and topped with avocado coleslaw.
Servings 8 potato skins
Ingredients
For the sweet potatoes...
- 4 small sweet potatoes (I use yams), together weighing appoximately 2 1/2 lbs rinsed clean and patted dry
- 1/2 Tbsp coconut oil melted
For the jackfruit...
- 2 *17 oz cans green/young jackfruit in water or brine (not syrup) drained, rinsed, and seeds removed
- 1/2 cup yellow onion diced
- BBQ Spice Blend recipe included
- 1 Tbsp coconut oil
- 1 cup Tiff's BBQ Sauce, or barbecue sauce of choice plus more for serving (about another 1/4 cup)
- 1/2 cup water
BBQ Spice Blend...
- 3/4 tsp smoked paprika
- 3/4 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp coconut sugar
- 1/8 tsp sea salt
Avocado Cole Slaw...
- 1 large avocado
- 2 Tbsp red wine vinegar
- 1 Tbsp 100% pure maple syrup
- 1/4 tsp salt
- 1/8 tsp pepper
- 3 cups coleslaw mix shredded cabbage and carrot blend (you can buy it in a bag premixed or do your own using mostly green cabbage with added purple cabbage and carrots)
Instructions
- Preheat the oven to 400°F.
- Use a fork to pierce the potatoes on each side. Place the potatoes directly on the middle rack of the oven, do NOT wrap in foil. Place a baking sheet on the bottom oven rack, under the potatoes, to collect any drippings. Bake until soft, about 30 - 50 minutes.
- While the potatoes cook, prepare the jackfruit. Cut off the solid triangular chunks from the bottom of the jackfruit pieces. Chop up the solid triangular chunks into small, thin pieces.
- Add the jackfruit pieces, including the parts you chopped, the onion, and the BBQ spice blend to a large mixing bowl and toss.
- Melt 1 tablespoon of coconut oil in a large skillet over medium heat, add the jackfruit/onion mixture and sauté for 5 minutes, stirring occasionally.
- Add the barbecue sauce and water to the skillet. Cover the skillet with a lid, turn the heat down to medium-low, and let simmer 25 to 35 minutes (until the jackfruit is very soft and can be easily shredded).
- Remove the lid from the skillet and using two forks, shred the jackfruit pieces. If any pieces are still firm or in chunks, use the back of a fork to smash them. Return the lid to the skillet and simmer another 10 minutes. After 10 minutes, turn off the heat.
- When the potatoes are done, slice each one in half, lengthwise. When cool enough to handle, use a spoon to carefully scoop out the middle of each half, leaving about a quarter of an inch thick layer of potato along the skin. Take the scooped out potato and set it aside for another recipe (I share ideas in the article above).
- Turn oven heat up to 450°F.
- Brush both sides of the potato halves with coconut oil and place them on a parchment lined baking sheet.
- Bake potato halves 5 minutes on each side.
- While the potatoes are back in the oven, make your coleslaw. Add the first five coleslaw ingredients to a food processor, fitted with the s-blade, and mix on high until smooth (alternatively you can use a blender or smash with a fork). Transfer to a bowl and stir in the cabbage and carrot mix.
- Fill each potato half heaping with the BBQ jackfruit. Place potato halves back on the parchment-lined baking sheet and bake another 8 - 10 minutes.
- Before serving, scoop some of the coleslaw on top of each potato skin and drizzle with more barbecue sauce. Enjoy!
Notes
If you have time earlier in the day, you can instead make the jackfruit in your slow cooker (this is my favorite way to do it). To do this you will omit the coconut oil and the water and increase the barbecue sauce by a half a cup. Add the jackfruit-onion-spice blend mixture to your slow cooker and pour the barbecue sauce over it. Cook on high for 4 hours or low for 8, pausing to shred the jackfruit in the last half hour.*Sometimes the jackfruit comes in 20 oz cans rather than 17, that is OK too.