These air-fryer baked sweet potatoes are crispy on the outside, soft on the inside, and loaded with smoky BBQ pulled jackfruit and red kidney beans. Topped with creamy mashed avocado, cherry tomatoes, red onion, and a dollop of sour cream or yoghurt, they’re packed with bold flavours and nourishing ingredients.
These air-fryer baked sweet potatoes are loaded with smoky BBQ pulled jackfruit and red kidney beans then topped with mashed avocado, cherry tomatoes, red onion, sour cream (or yoghurt), and chopped coriander.
This is plant-based comfort food at its best filled with layers of flavour, texture, and deliciousness.
This recipe makes a hearty low-fat plant-based dinner that does not compromise on taste. It yields 2 very generous portions for larger appetites or 4 smaller portions.
Feel free to customise the toppings: Sliced jalapeños, my chipotle mayo, radish salad, grated cheese, shredded red cabbage or pickled cucumber also make terrific add ons.
TOP TIP: I make my own BBQ sauce using ketchup, onion, garlic, cumin, smoked paprika, coriander, dried oregano, light brown sugar, and soy sauce but if you prefer using your favourite BBQ sauce you can skip Step 5 and add 250-275g of your pre-made sauce with the jackfruit and red kidney beans at Step 6.
Benefits of Cooking Baked Sweet Potatoes in an Air Fryer
- Faster Cooking Time: Potatoes and sweet potatoes can take a long time to bake in a conventional oven. The air fryer reduces the cooking time while ensuring the sweet potatoes are soft and fluffy on the inside and crispy on the outside.
- Energy-Efficient: An air fryer uses less energy than an oven, making it a more eco-friendly and energy-efficient appliance.
- Convenience: No need for a large oven.
You can learn more about the benefits of cooking in an air fryer here.
Why You’ll Love This Recipe
- Plant-Based & Nourishing – A completely low-fat plant-based vegan meal filled with protein, fibre, and nutrients.
- Satisfying & Comforting – The perfect balance of smoky, creamy, and crispy fresh flavours.
- Quick & Easy – The air fryer speeds up the cooking process.
- Great For Meal-Prep – You can bake the sweet potatoes and make the jackfruit filling ahead of time, then reheat everything just before serving
Other Baked Sweet Potato Recipes
- Baked Sweet Potato with Spinach Chana Masala
- Baked Sweet Potatoes with Black Bean Salsa
- Baked Sweet Potatoes with Smoky Beluga Lentils
- Purple Sweet Potatoes with Red Thai Spinach Curry
Watch How To Make These Air-Fryer Baked Sweet Potatoes
How To Make Air-fryer Baked Sweet Potatoes
Ingredients
To make these air-fryer baked sweet potatoes with BBQ jackfruit you will need:
- 2 large sweet potatoes (or 4 small ones)
- canned jackfruit in water
- canned red kidney beans
- vegetable oil
FOR THE BBQ SAUCE
- onion
- garlic
- olive oil
- ground cumin
- smoked paprika
- ground coriander
- oregano
- 250 g ketchup
- light brown sugar
- soy sauce
- 1 Tbsp cider vinegar (optional)
TOPPINGS
- cherry tomatoes
- mashed avocado (1 ripe avocado mashed with 1/2 tsp ground cumin, 1/2 tsp ground coriander, and some lime juice)
- red onion thinly diced
- sour cream (or yoghurt)
- fresh coriander
Step 1: Air-fry The Sweet Potatoes
Clean and scrub the sweet potatoes. Prick them with fork all over, brush them all over with vegetable oil, and place in the basket of the air fryer.
Bake in the air-fryer at a 180°C / 350°F until soft (30 to 50 minutes depending on the size of the sweet potatoes)
Step 2: Prepare The Jackfruit
Drain the jackfruit. Transfer to a kitchen towel and squeeze to extract as much water as possible. Break up the jackfruit chunks with your fingers by pulling them apart. Set aside.
Step 3: Cook The Jackfruit Filling
Heat some olive oil in a pan. Add the thinly sliced onion and fry until soft. Add the garlic, ground cumin, smoked paprika, ground coriander and dried oregano.
Add the pulled jackfruit, ketchup, light brown sugar, soy sauce and red kidney beans. Stirring from time to time, leave to simmer covered under low heat for 5-8 mins. Check the seasoning, adding more sugar and/ or cider vinegar as necessary. Remove from heat and set aside.
Step 4: Prepare The Toppings
Cut tomatoes in halves. Mash the avocado with lime juice, 1/2 tsp ground cumin and 1/2 tsp ground coriander. Dice the red onion. Chop the fresh coriander.
Step 5: Load The Sweet Potatoes & Serve
To serve, warm up the jackfruit if needed. Cut the sweet potatoes in the middle and smash down the flesh lightly. Top with jackfruit, tomatoes, mashed avocado, red onion, coriander, and sour cream or yoghurt.
FAQs – Air-Fryer Baked Sweet Potatoes with Smoky BBQ Jackfruit
Sweet potatoes typically take 30–50 minutes at 180°C (350°F), depending on their size.
It is not essential. If your air fryer has a preheat setting, warm it up for 3–5 minutes before adding the sweet potatoes.
No you should avoid wrapping the sweet potatoes in foil as the air fryer works best when the hot air circulate freely. Also foil will trap moisture in, making the skin soggy instead of crisp.
They should be fork-tender, a knife or fork should slide in easily without resistance.
Yes of course but keep in mind that you will need to adjust the cooking time as for example white potatoes can take slightly longer to cook than sweet potatoes.
That’s is not an issue. You can still enjoy these delicious baked sweet potatoes using a conventional oven. Depending on size, they should take 45-75 minutes at 200°C (400°F)
I hope you enjoy this air-fryer baked sweet potatoes with BBQ pulled jackfruit recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Air-Fryer Baked Sweet Potatoes with BBQ Pulled Jackfruit
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 large sweet potatoes or 4 small ones
- vegetable oil
- 400 g can of jackfruit in water
- 2 Tbsp olive oil
- 75 g onion thinly sliced
- 2 garlic cloves grated
- 1 1/2 tsp ground cumin
- 3/4 tsp smoked paprika
- 1/2 tsp ground coriander
- 1 tsp dried oregano
- 250 g ketchup
- 1 Tbsp light brown sugar
- 1/2 Tbsp soy sauce
- 400 g can red kidney beans rinsed and drained
- 1 Tbsp cider vinegar optional
TOPPINGS (optional)
- cherry tomatoes halved
- mashed avocado 1 ripe avocado mashed with 1/2 tsp ground cumin, 1/2 tsp ground coriander, and some lime juice
- ½ small red onion thinly diced
- sour cream (or yoghurt) of choice
- chopped coriander
Instructions
- Clean and scrub the sweet potatoes.2 large sweet potatoes
- Prick them with fork all over, brush them all over with vegetable oil, and place in the basket of the air fryer.vegetable oil
- Bake in the air-fryer at a 180°C / 350°F until soft (30 to 50 minutes depending on the size of the sweet potatoes)
- In the meantime, prepare the jackfruit: Drain the jackfruit. Transfer to a kitchen towel and squeeze to extract as much water as possible. Break up the jackfruit chunks with your fingers by pulling them apart. Set aside.400 g can of jackfruit in water
- Heat some olive oil in a pan. Add the thinly sliced onion and fry until soft. Add the garlic, ground cumin, smoked paprika, ground coriander and dried oregano. (see note 1 if you prefer using an already made BBQ sauce instead of making your own).2 Tbsp olive oil, 75 g onion, 2 garlic cloves, 1 1/2 tsp ground cumin, 3/4 tsp smoked paprika, 1/2 tsp ground coriander, 1 tsp dried oregano
- Add the pulled jackfruit, ketchup, light brown sugar, soy sauce and red kidney beans. Stirring from time to time, leave to simmer covered under low heat for 5-8 mins. Check the seasoning, adding more sugar and/ or cider vinegar as necessary. Remove from heat and set aside.250 g ketchup, 1 Tbsp light brown sugar, 1/2 Tbsp soy sauce, 400 g can red kidney beans, 1 Tbsp cider vinegar
- When the sweet potatoes are cooked, prepare the toppings, cut tomatoes in halves. Mash the avocado with lime juice, 1/2 tsp ground cumin and 1/2 tsp ground coriander. Dice the red onion. Chop the fresh coriander.cherry tomatoes, mashed avocado, ½ small red onion, sour cream (or yoghurt) of choice, chopped coriander
- To serve, warm up the jackfruit if needed. Cut the sweet potatoes in the middle and smash down the flesh lightly. Top with jackfruit, tomatoes, mashed avocado, red onion, coriander, and sour cream or yoghurt.
Video
Notes
I make my own BBQ sauce using ketchup, onion, garlic, cumin, smoked paprika, coriander, dried oregano, light brown sugar, and soy sauce but if you prefer using your favourite BBQ sauce you can skip Step 5 and add 250-275g of your pre-made sauce with the jackfruit and red kidney beans at Step 6.
Nutrition
Find this recipe online:
Air-Fryer Baked Sweet Potatoes with BBQ Pulled Jackfruit
https://theflexitarian.co.uk/recipe-items/air-fryer-baked-sweet-potatoes-with-bbq-pulled-jackfruit/
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