Preheat oven to 400°. Line a very large rimmed baking pan with foil; set aside.

Pierce sweet potatoes all over with a fork. Rub sweet potatoes with 1 tablespoon olive oil, salt and black pepper. Place sweet potatoes in prepared baking pan. Bake for 45 to 50 minutes or until fork-tender; remove from oven.

Place oven rack 5 inches from heat; preheat broiler to HIGH. Cut sweet potatoes lengthwise in half, about three-fourths through to bottom; open slightly.

Whisk together 1 tablespoon olive oil, honey, gochujang sauce in a small bowl. Brush cut sides of sweet potatoes with gochujang mixture. Broil potatoes in baking pan, with cut sides up, for 4 to 5 minutes or until beginning to brown.

Meanwhile, heat remaining 2 tablespoons oil in a medium skillet over medium heat. Add mushrooms and edamame. Cook for 2 to 3 minutes or until tender, stirring frequently. Transfer to a small bowl. Combine pulled pork and barbecue sauce in sauce skillet; cook for 5 to 6 minutes or until pork reaches 165°, stirring occasionally.

To serve, top sweet potatoes with pork and mushroom mixtures. Garnish with radishes, green onions, kimchi mayo sauce and crushed red pepper, if desired.