Air-Fryer Baked Sweet Potatoes with BBQ Pulled Jackfruit
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.
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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.
Notes
Note 1:
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.
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
Serving: 1servingCalories: 862kcalCarbohydrates: 173gProtein: 18gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 2056mgPotassium: 2019mgFiber: 22gSugar: 49gVitamin A: 33121IUVitamin C: 19mgCalcium: 295mgIron: 7mg