Preheat oven to 400 F.
To bake sweet potatoes, pierce them with a fork, and place on a baking sheet lined with parchment paper. Bake for 45- 60 minutes or until very soft. Alternatively, you can place on a microwave safe dish covered in plastic wrap and microwave for 10-12 minutes until soft.
Meanwhile, to a bowl mix together the brown sugar or maple, tamari, gochujang, oil, garlic, ginger, and sesame oil.
Slice down the middle (without cutting all of the way through) and scoop the insides out into the bowl into the sauce. Add in the jackfruit and edamame.
Stuff the sweet potato jackets back up and place back into the oven for 15 minutes.
Meanwhile, mix together the vegan mayo, gochujang, sesame oil, sesame seeds, rice vinegar, maple, salt and pepper. Drizzle the baked sweet potatoes with the Korean spicy mayo sauce, top with additional sesame seeds and scallions.