Barbecue Stuffed Sweet Potatoes with Smoky Jackfruit

Preheat oven to 425°F. Scrub sweet potatoes thoroughly; pat dry. Prick sweet potatoes all over with a fork. Place in a 3-quart rectangular baking dish. Bake 40 to 60 minutes or until tender. Let stand until cool enough to handle. Meanwhile, for quick-pickled onion, in a small saucepan bring vinegar, 2 teaspoons of the sugar, and 1½ teaspoon water to boiling. Stir in onion. Remove from heat; let stand for at least 20 minutes, stirring occasionally. Drain before using. In a medium saucepan stir together the next six ingredients (through ginger) and the remaining 1 tablespoon sugar. Stir in jackfruit and lentils. Bring to boiling; reduce heat. Cover and simmer 5 minutes to heat through, stirring occasionally. Cut a slit in tops of the potatoes. Fluff potato pulp with a fork. Top with jackfruit mixture, pickled onion, and cucumber (if using). Prep-time: 45 MINUTES / Ready In: 1 HOUR Makes 9 cups Serving size: ⅛ of recipe