Save Smoky barbecue jackfruit tucked into perfectly roasted sweet potatoes and topped with a creamy slaw is the ultimate comfort food with a twist. This recipe has become my go-to for casual gatherings and easy weeknight dinners because everyone loves the blend of hearty and fresh flavors.
I first made these for a backyard get-together and even my most skeptical friends came back for seconds. The combination of smoky jackfruit and sweet caramelized potatoes is pure magic.
Ingredients
- Sweet potatoes: Look for medium-sized evenly shaped sweet potatoes with firm skins and no soft spots. They roast beautifully and create the perfect vessel for the smoky filling.
- Young green jackfruit in brine: Opt for canned young jackfruit packed in brine not syrup. The firmer texture absorbs flavors well and shreds to resemble pulled meat.
- Olive oil: Choose a fresh fruity olive oil to provide richness without overpowering the barbecue notes.
- Onion: Pick a small heavy-for-its-size onion for the base of the jackfruit filling. It builds depth and sweetness as it cooks.
- Garlic: Use fresh cloves for the strongest aroma and savory foundation.
- Smoked paprika: Select Spanish smoked paprika for an authentic smoky backbone in the jackfruit mixture.
- Ground cumin: Whole cumin seeds freshly ground will give the fullest flavor.
- Black pepper: Freshly ground pepper lifts the spices and keeps the filling lively.
- Barbecue sauce: Choose your favorite vegan and gluten-free barbecue sauce. Look for one with balanced acidity and smokiness.
- Apple cider vinegar: Unfiltered apple cider vinegar adds tang that cuts through the richer flavors.
- Salt: Always taste your dish and add quality sea salt as needed.
- Cabbage: Choose dense red or green cabbage with crisp leaves for crunchy slaw.
- Carrot: Look for firm sweet carrots for color and texture.
- Vegan mayonnaise: Pick a creamy vegan mayo for the slaw. If possible choose one without added sugar for a cleaner taste.
- Fresh cilantro and green onions for garnish: Opt for bright green fresh herbs.
- Extra barbecue sauce for serving:
Instructions
- Roast the Sweet Potatoes:
- Prick each sweet potato all over with a fork and lay them directly on a baking tray. Bake at 400 degrees Fahrenheit or 200 degrees Celsius for forty to forty-five minutes until you can easily pierce through with a knife. The skin should puff and the inside will be sweet and tender. This step lets the natural sugars caramelize.
- Cook the Jackfruit Base:
- While the potatoes are in the oven heat olive oil in a large skillet over medium. Add the finely chopped onion and let it cook stirring occasionally for about five minutes until translucent and soft. Add the garlic smoked paprika cumin and black pepper. Stir for exactly one minute until the garlic is fragrant and the spices bloom into the oil.
- Shred the Jackfruit:
- Drain and rinse the jackfruit thoroughly to remove any brine flavor. Add it to the skillet and immediately break it up with a wooden spoon. Pour in the barbecue sauce and apple cider vinegar. Cover and let everything simmer for fifteen to twenty minutes on low. Stir several times as it cooks. Once the jackfruit is very tender use two forks and pull the pieces apart so it resembles pulled pork. Taste and season with salt to your preference.
- Prepare the Slaw:
- In a large bowl toss together the shredded cabbage and grated carrot. Spoon in the vegan mayonnaise and apple cider vinegar. Season with a sprinkle of salt and a few cracks of black pepper. Toss until everything is evenly coated. Refrigerate the slaw to keep it crisp and cold.
- Assemble and Serve:
- Carefully split open each hot sweet potato. Use a fork to fluff and slightly mash the insides. Spoon a generous amount of the warm barbecue jackfruit into each potato. Top with a scoop of crunchy slaw and finish with fresh chopped cilantro green onions and a drizzle of extra barbecue sauce if desired.
Save I love using smoked paprika here. It completely transforms the jackfruit with deep flavor that everyone thinks is from a long smoker. My sister once ate two servings straight from the tray the first time I brought this to her house.
Storage Tips
Leftover barbecue jackfruit keeps in the fridge for three days. Store it separately from the slaw and sweet potatoes for the freshest taste the next day. Reheat the jackfruit gently on the stove with a splash of water covered over low heat so it stays moist.
Ingredient Substitutions
You can swap out the jackfruit for shredded oyster mushrooms if you do not have jackfruit. Try using white or purple cabbage or even a broccoli slaw blend for the topping. For mayo avoiders a creamy tahini dressing also works for the slaw.
Serving Suggestions
Serve these hearty stuffed sweet potatoes with a side of baked beans or corn on the cob for a complete cookout vibe. They are beautiful topped with extra herbs and sliced avocado.
Cultural and Seasonal Context
Jackfruit is a beloved ingredient in South and Southeast Asia and makes a perfect barbecue substitute here for summer gatherings or a healthy football night treat. Sweet potatoes are in peak season from fall through early spring so this dish is great for winter comfort or summer grilling.
Seasonal Adaptations
Roast sweet potatoes ahead and rewarm for meal prep. Swap in seasonal slaw veggies such as fennel or apple. Top with pickled jalapenos for a summery kick.
Success Stories
Kids and adults both love building their own at the table which makes this a fun meal for parties. One of my favorite moments was watching a group of meat lovers argue over who got the last stuffed potato.
Freezer Meal Conversion
Freeze the cooked jackfruit mixture in a flat layer for up to two months. Defrost and reheat before assembling. Sweet potatoes can be baked ahead but are best served fresh for the fluffiest texture.
Save This dish is perfect for impressing vegans and omnivores alike. Enjoy the bold barbecue flavor with nourishing sweet potato comfort every time.
Kitchen Help
- → Can I substitute jackfruit with another ingredient?
Yes, pulled mushrooms work well and provide a hearty texture and savory flavor similar to jackfruit.
- → How do I shred jackfruit for stuffing?
After simmering, use two forks to pull the jackfruit apart in the skillet until it resembles pulled meat.
- → What garnishes pair best with stuffed sweet potatoes?
Fresh cilantro, sliced green onions, and an extra drizzle of barbecue sauce add a burst of flavor and color.
- → How do I make the slaw creamy yet vegan?
Combine shredded cabbage and carrot with vegan mayonnaise and apple cider vinegar for a creamy, tangy slaw.
- → Is this dish gluten-free?
Yes, if all sauces used are certified gluten-free. Always check labels to ensure ingredients are safe.
- → Can I add heat to the jackfruit filling?
Add a dash of hot sauce or extra smoked paprika to the jackfruit for extra spice and depth of flavor.