Preheat oven to 425.

Combine salt and garlic powder.

Clean sweet potatoes and dry thoroughly. Do not peel!

Rub each potato with a little bit of oil (~1 tsp. each) and garlic salt mixture. Pierce each 4-5 times with a fork.

When the oven is preheated, place the potatoes directly onto your middle oven rack.** To prevent mess, place a piece of tin foil or a cookie tray on the bottom rack of the oven to catch drippings.

Bake the potatoes for about 45-50 minutes, or until tender.

While the potatoes are baking, heat 1/2 tbs. oil over medium-low heat. Add the onions. Toss every 4-5 minutes until onions are deep purple and lightly caramelized, about 30 minutes. (Optional to save time: sautée onions over medium-high heat until soft, 5-10 minutes.)

While the onions are cooking, prepare the jackfruit. Discard the tough, pointy “core” from each piece and shred the soft fruit until it’s the consistency of pulled meat. Pat dry thoroughly and set aside.

When the onions are done to your liking, remove them from the pan and set aside.

Add the remaining 1 tbs. oil and jackfruit to the same pan. Raise the heat to high, only stirring 2-3 times allowing the jackfruit to get browned and crispy, about 5 minutes.

Remove the pan from heat. Add the soy sauce and barbecue sauce and toss to combine. Add the onions back in and toss again.

To serve, split each sweet potato down the middle leaving the bottom intact. Lightly mash the inside of each potato before stuffing it with the jackfruit mixture. Top with cornichons and serve.