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Korean Stuffed Sweet Potato

These Korean Vegan Stuffed Sweet Potatoes with Jackfruit & Edamame are naturally gluten free and loaded with Korean flavour thanks to the combination of sweet and spicy gochujang.
Course Main Course
Cuisine korean
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 411kcal


  • 4 sweet potatoes pricked with a fork
  • 1 tbsp maple syrup or brown sugar
  • 2 tbsp low sodium tamari
  • 1 tbsp gochujang
  • 1 tsp grapeseed oil
  • 2 cloves garlic finely minced
  • 1 tsp ginger grated
  • 1 tsp sesame oil
  • 2 cups jackfruit pulled into shreds
  • 1 1/4 cup shelled edamame thawed


  • ¼ cup vegan mayo
  • 2-3 tsp gochujang depending on your spice tolerance
  • 2 tsp sesame oil
  • 2 tsp sesame seeds plus more for garnish
  • 1 tsp rice vinegar
  • ½ tsp maple syrup or to taste
  • Salt and pepper to taste
  • Scallions thinly sliced


  • 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.


Calories: 411kcal | Carbohydrates: 58g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Sodium: 661mg | Potassium: 1073mg | Fiber: 8g | Sugar: 27g | Vitamin A: 18534IU | Vitamin C: 19mg | Calcium: 107mg | Iron: 2mg