Lentil Stuffed Sweet Potatoes » Joyful Dumplings

Lentil Stuffed Sweet Potatoes is the kind of meal that makes you feel good, and it’s really simple to make. Trust me, this is one of those recipes you’ll want to bookmark, share, and come back to time and again.

baked loaded sweet potato

The natural, earthy sweetness of tender baked sweet potatoes mingling with the rich, savory taste of perfectly seasoned lentils – that’s what this recipe is all about, and that’s what we’re aiming for today.

This dish can prove that simple ingredients when paired thoughtfully, can create something truly delectable and healthy!

What I love most about this dish is how it takes simple, everyday ingredients and turns them into something delicious.

You don’t need to be a pro in the kitchen to make this recipe. Just some basic cooking, and you’ll have a meal that’s both satisfying and packed with good stuff.

twice baked sweet potato recipe
  • This dish is filling and satisfying, even for those who usually prefer meat-based meals.
  • Packed with fiber, protein, and essential nutrients, this dish is a nutritional powerhouse.
  • The sweetness of the baked sweet potatoes pairs wonderfully with the hearty, savory lentils.
  • Using simple and affordable ingredients, this recipe is cost-effective without compromising on taste or quality.
  • Sweet potatoes are rich in vitamins A and C, while lentils provide plant-based protein and iron, making this meal a healthy choice for everyone.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 1 hour | Total Time: 1 hour 10 minutes

stuffed sweet potatoes
  • 4 medium sweet potatoes (about 10 oz/300g each)
  • 2 tbsp/30g vegan butter
  • 1/2 tsp/3g salt

Lentil mix:

  • 1 medium/150g yellow onion, minced
  • 1 tbsp/15ml olive oil
  • 1/2 cup/100g lentils (French or green)
  • 2 cloves/10g garlic, minced
  • 1 tsp/2g ground cumin
  • 1 tsp/2g ground coriander
  • 1 tsp/2g smoked paprika
  • 1/2 tsp/1g ground black pepper
  • 1/2 tsp/3g salt
  • 2 cups/475ml vegetable broth
  • 4 cups/100g loosely packed baby spinach

baked stuffed sweet potato

1. Preheat oven to 375°F/190 C. Line a baking pan with parchment or foil. Wash and scrub the sweet potatoes. Place a shallow slice through the skin of each one. Place the sweet potatoes in the baking pan and roast until soft about 1 hour.*

2. While the sweet potatoes are baking, make the lentil mix. Mince the onion and garlic.

3. Put the olive oil in a large pan over medium heat. Add the onion and cook for 5-7 minutes, stirring occasionally, until the onion is starting to brown.

4. Add the lentils, garlic, cumin, coriander, paprika, and pepper. Stir, cooking for 1 minute.

recipe for stuffed sweet potato

5. Reduce heat to medium-low and add the broth. Stir to scrape up any stuck pieces. Cook, stirring occasionally, for about 20 minutes until the broth is absorbed and the lentils are tender. Add the salt to taste.

6. Add the spinach and stir and cook until wilted. Set aside.

7. Once the sweet potatoes are soft. Slice open further and scoop most of the cooked flesh into a medium bowl. Add the vegan butter and 1/2 tsp/3g salt. Mash or whip with a hand mixer until smooth.

8. Scoop the flesh back into the sweet potato skins, leaving space to add lentils. Add in the lentil mix, diving evenly between the sweet potatoes. Drizzle with olive oil and serve.

Notes

  • To speed up baking time, cover the pan with foil for the first 20 minutes.
  • Can be stored in the fridge for up to 3 days. Heat covered in the oven or microwave before serving.
loaded sweet potato recipe

🥔 Quinoa – Elevate the filling by adding quinoa. It not only boosts the nutritional value but also adds a delightful texture to the lentil mix.

🥔 Lime juice zest – A squeeze of fresh lime juice over the finished dish can add a refreshing zing.

🥔 Black bean – For a protein-rich variation, stir in black beans with the lentils. This addition creates a delightful contrast and enriches the overall flavor.

🥔 Vegan cheese – Adding a layer of melty vegan cheese on top before the final bake can add a delightful richness.

🥔 Sweet potato fries: For a fun twist, serve alongside sweet potato fries for a delightful play on textures.

🥔 Avocado or guacamole – Before serving, top with slices of avocado or a dollop of guacamole for a creamy, rich finish.

🥔 Sweet potato varieties -Experiment with different types of sweet potatoes. Each variety, from the classic orange to the purple ones, offers a unique flavor and texture.

🥔 Pico de Gallo – Serve with a side of Pico de Gallo for a fresh, tangy contrast to the hearty stuffed sweet potatoes.

stuffed sweet potatoes vegan

Short-Term Storage

  • Cool Slightly: After you remove them from the oven, let the lentil stuffed sweet potatoes cool down to room temperature. This helps to prevent condensation inside the storage container, which can make the sweet potatoes soggy.
  • Container in the Refrigerator: Transfer the cooled sweet potatoes into an airtight container. This helps to maintain their freshness and flavor. Make sure the container is microwave-safe if you plan to reheat them in the microwave later.
  • Refrigerator Storage: Place the airtight container in the refrigerator. Your lentil stuffed sweet potatoes will stay fresh and delicious for up to 3 days. This makes them a perfect option for those who love to prepare the sweet potatoes ahead of time for a quick and nourishing meal.

Reheating Stored Sweet Potatoes

  • Oven Method: Preheat your oven to 400 degrees F. Place the sweet potatoes on a baking sheet and heat them until they’re warmed through. This method helps to keep the skin crispy and the insides fluffy.
  • Microwave Method: For a quicker option, use a microwave. Cut the sweet potatoes in half to ensure even reheating, place them on a microwave-safe plate, and heat for 2 to 3 minutes, or until they’re thoroughly warmed. This method is ideal for those who have microwaved sweet potatoes before and are familiar with the timing.

Longer-Term Storage

  • Freezing: Although freezing isn’t typically recommended for stuffed sweet potatoes due to texture changes, if you must, wrap them individually in freezer-safe wrap and store them in the freezer. When ready to eat, thaw in the refrigerator overnight and then reheat using one of the methods above.

Additional Tips and Variations

  • Southwest Stuffed Sweet Potatoes: For a fun variation, add black beans, corn, and taco seasoning to the lentil mix before stuffing the sweet potatoes. Reheat as usual.
  • Serving Suggestions: When reheating, consider adding fresh toppings like chopped kale, cilantro, bell pepper, or a dollop of guac to refresh the flavors.
  • Spice It Up: If you love a little heat, sprinkle some chili powder or red bell pepper flakes on top before serving.

BEST TYPES OF SWEET POTATOES TO USE

yam or sweet potato
  1. Beauregard Sweet Potatoes: This variety is readily available in most grocery stores. Beauregards have a smooth texture when baked, making them perfect for stuffing.
  2. Garnet Sweet Potatoes: Known for their deep orange color and sweet flavor, Garnets are another excellent choice for stuffing. They hold their shape well after baking, providing a firm shell for the lentil mixture.
  3. Jewel Sweet Potatoes: Similar to Beauregards, Jewels have a slightly milder sweetness. They bake up moist and creamy, creating a delightful contrast with the savory lentil filling.
  4. Japanese Sweet Potatoes: If you’re looking for a less sweet option, Japanese sweet potatoes, with their purple skin and white flesh, are a great choice. They have a drier texture, which pairs nicely with the moisture of the lentil filling.
  5. Hannah Sweet Potatoes: These have a firm, white flesh, and a starchier texture, similar to regular potatoes. Hannahs are a good option if you prefer a subtler sweetness in your stuffed sweet potatoes.
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sweet potato stuffed with black beans

FREQUENTLY ASKED QUESTIONS

CAN I USE ANY TYPE OF SWEET POTATO FOR THIS RECIPE?

Yes, most types work well. However, for the best results, choose varieties like Beauregard, Garnet, or Jewel sweet potatoes as they have the right texture and sweetness level. Japanese and Hannah sweet potatoes are also great choices, especially if you prefer a less sweet or a starchier option.

WHAT ARE SOME GOOD TOPPINGS FOR THESE STUFFED SWEET POTATOES?

For toppings, try guacamole, chopped kale, or a sprinkle of pepitas. A squeeze of lime juice or a dash of apple cider vinegar can add a tangy twist. If you’re a cheese lover, a bit of vegan melted cheese on top can be delicious.

CAN I ADD OTHER INGREDIENTS TO THE LENTIL FILLING?

Certainly! Feel free to stir in black beans or spices like chili powder for extra flavor. You can also make Southwest Stuffed Sweet Potatoes by adding corn and taco seasoning to the lentil mix.

CAN I FREEZE LENTIL STUFFED SWEET POTATOES?

While freezing is possible, it’s not highly recommended as it can alter the texture. If you do freeze them, wrap them individually and thaw in the fridge overnight before reheating them.

IS THIS RECIPE SUITABLE FOR MEAL PREP?

Absolutely! Lentil Stuffed Sweet Potatoes are perfect for meal prep. You can prepare and bake them ahead of time and store them in the refrigerator for up to 3 days. Simply reheat in the oven or microwave when ready to eat.

baked loaded sweet potato

Prevent your screen from going dark

  • 1. Preheat oven to 375°F/190 C. Line a baking pan with parchment or foil. Wash and scrub the sweet potatoes. Place a shallow slice through the skin of each one. Place the sweet potatoes in the baking pan and roast until soft about 1 hour.*

  • 2. While the sweet potatoes are baking, make the lentil mix. Mince the onion and garlic.

  • 3. Put the olive oil in a large pan over medium heat. Add the onion and cook for 5-7 minutes, stirring occasionally, until the onion is starting to brown.

  • 4. Add the lentils, garlic, cumin, coriander, paprika, and pepper. Stir, cooking for 1 minute.

  • 5. Reduce heat to medium-low and add the broth. Stir to scrape up any stuck pieces. Cook, stirring occasionally, for about 20 minutes until the broth is absorbed and the lentils are tender. Add the salt to taste.

  • 6. Add the spinach and stir and cook until wilted. Set aside.

  • 7. Once the sweet potatoes are soft. Slice open further and scoop most of the cooked flesh into a medium bowl. Add the vegan butter and 1/2 tsp/3g salt. Mash or whip with a hand mixer until smooth.

  • 8. Scoop the flesh back into the sweet potato skins, leaving space to add lentils. Add in the lentil mix, diving evenly between the sweet potatoes. Drizzle with olive oil and serve.

  • To speed up baking time, cover the pan with foil for the first 20 minutes.
  • Can be stored in the fridge for up to 3 days. Heat covered in the oven or microwave before serving.

Serving: 1serve | Calories: 382kcal | Carbohydrates: 66g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1249mg | Potassium: 1236mg | Fiber: 16g | Sugar: 12g | Vitamin A: 35657IU | Vitamin C: 18mg | Calcium: 131mg | Iron: 5mg | Net Carbohydrates: 51g

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