Get in one last BBQ before summer comes to an end! 🔥 These BBQ Jackfruit Stuffed Sweet Potatoes 🍠 are a must add to your summer BBQ menu ✔️ ⁠ ⁠ Sweet potatoes stuffed with bbq shredded jackfruit, avocado 🥑 and yogurt tahini. Perfect for a summer cookout or weeknight meal 🙌 ⁠ ⁠ Grab the recipe below or linked in bio 👇 Made with Edward & Sons Organic Young Jackfruit Unseasoned Pieces by @flora_and_vino ✨ ⁠ ⁠ Ingredients⁠ 3–4 sweet potatoes⁠ 1 7 oz. package Edward & Sons Organic Unseasoned Shredded Young Jackfruit⁠ avocado oil spray⁠ 1⁄2 tsp smoked paprika⁠ 1⁄4 tsp garlic powder⁠ Himalayan sea salt⁠ Black pepper⁠ 1⁄2 cup refined sugar-free BBQ sauce⁠ ~1/4 cup filtered water⁠ 1 avocado, diced⁠ cilantro, for serving⁠ sesame seeds⁠ 1/4 cup tahini⁠ 1/4 cup yogurt⁠ 2 TBSP lemon juice⁠ ⁠ Instructions⁠ Preheat oven to 350°F and line a baking sheet with parchment paper. Scrub the sweet potatoes and pierce several times with a fork. Add to the baking sheet and bake for ~60 minutes, until fork tender and fluffy on the inside.⁠ Meanwhile, prepare the rest of the ingredients for the stuffed potatoes.⁠ Rinse, drain, and thoroughly dry jackfruit.⁠ Heat a large skillet over medium heat with a little bit of avocado oil spray. Add shredded jackfruit and season with paprika, garlic powder, sea salt, and black pepper. Cook for 2-3 minutes, until warm and starting to color.⁠ Next, add the BBQ sauce and thin with a little filtered water. Stir and reduce heat to low- medium and cook for 15-20 minutes.⁠ Prepare the dressing by whisking together the yogurt, tahini, and lemon juice.⁠ To assemble, slice into each sweet potato with a knife. Fluff the insides with a fork and stuff with BBQ jackfruit. Top with avocado, cilantro, sesame seeds, and yogurt tahini dressing.⁠ Store leftovers in the the fridge for 2-3 days.⁠