Scrub the sweet potatoes until clean then pat dry. Using a fork, poke holes all around each sweet potato. Coat with about a tablespoon of olive oil then season with salt and pepper. Transfer to a baking sheet and bake in the oven at 400F for 45-60 minutes, until tender.

As the sweet potatoes cook, prepare the jackfruit filling. Start by draining the jackfruit in a colander. Rinse well, pat dry, then shred using your hands or a knife.

Transfer shredded jackfruit to a small saucepan then add hot sauce and vegan butter. Heat over low-medium heat, stirring to coat fully. Meanwhile, prep any additional toppings like dairy free yogurt or green onion.

To assemble, slice each sweet potato across the top and fill with saucy shredded jackfruit. Serve with extra buffalo sauce, a drizzle of dairy free yogurt, and sliced green onion.