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Smoky Lentil Stuffed Sweet Potatoes

By Jamie Vespa

on Mar 09, 2022 Updated Feb 27, 2023

5 from 33 votes

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Smoky Lentil Stuffed Sweet Potatoes are a filling, nutritious dinner packed with fiber and plant protein. Serve these vegan stuffed sweet potatoes with a crisp side salad for a flavorful meatless meal.

This meal combines sweet and smoky flavors, creamy and crunchy textures, and loads of good-for-you nutrients.

The filling features red lentils cooked in a mix of shallots, garlic, tomato paste, smoked paprika, and crushed red pepper flakes to infuse them with a wealth of flavor and spice.

Chopped walnuts lend texture and crunch, plus some heart- and brain-healthy fats. 

To finish, these spuds are crowned with a dollop of yogurt (Greek or coconut yogurt) to add cooling creaminess and temper the heat of the lentil mixture.

How to Make Stuffed Sweet Potatoes

A filling, hearty vegetarian dinner or lunch, these stuffed spuds are an all-in-one meatless meal that will leave everyone at the table feeling satisfied.

The Ingredients

• Sweet Potatoes: A rich source of fiber, vitamins and minerals like vitamin C and beta-carotene, sweet potatoes are a tasty vehicle for ample fillings. Look for sweet potatoes that are similar in size to ensure even cook times.
• Lentils: Lentils are one of the most nutritious, affordable, and versatile plant-based proteins. One serving averages about 9 grams of protein and a whopping 8 grams of dietary fiber to help keep you full longer.
• Aromatics: A mix of shallots, garlic, and chili flakes create the aromatic foundation for the filling.
• Tomato Paste: A noteworthy source of brightness and umami. Just make sure to let the tomato paste fully caramelize, which unlocks its full flavor potential.
• Walnuts: This meal really benefits from a crunchy element like chopped nuts. 
• Broth: You can use vegetable or chicken broth, or even water in a pinch.
• Vinegar: Adding a jolt of vinegar to cooked lentils really brings them to life. Use either apple cider or sherry vinegar. 
• Yogurt: Adds protein and makes the filling rich and creamy. If making vegan stuffed sweet potatoes, use a dairy-free yogurt, such as coconut or cashew yogurt.
• Spices: Smoked paprika gives the lentil mixture a savory, smoky edge.

The Directions

Step 1: Roast Sweet Potatoes

Preheat oven to 450°F. Poke each sweet potato a few times with the prongs of a fork. Wrap each potato in foil. Place on center oven rack and bake for 60 to 70 minutes, until fork tender.

Step 2: Saute Aromatics

While potatoes bake, heat oil in a large skillet with a fitted lid over medium heat. Add shallot; cook 3 minutes, until softened. Add garlic and tomato paste; cook 2 minutes, until the tomato paste turns brick red and garlic is aromatic.

Stir in lentils, smoked paprika, and chili flakes; stir to coat. Cook 2 minutes to lightly toast lentils and bloom spices.

Step 3: Simmer Lentils

Add broth, salt, and pepper; increase heat and bring mixture to a boil. Reduce heat to medium-low, cover, and cook 20 to 25 minutes, until lentils are tender and the liquid has been absorbed. (If the mixture needs more liquid, stir in up to 1/2 cup water.) Stir in vinegar and chopped walnuts.

Step 4: Stuff Sweet Potatoes

Slice sweet potatoes down the center, lengthwise. Fill evenly with lentil mixture. Top with a generous spoonful of yogurt and chopped fresh parsley. Finish with a light drizzle of olive oil and sliced avocado, if desired.

Are Lentils Good for You?

Lentils are one of the most nutritious, affordable, and versatile plant-based proteins.

One serving averages about 9 grams of protein and a whopping 8 grams of fiber to help keep you full longer.

Beyond my favorite Carrot and Lentil Soup, I love adding them to a Warm Lentil Salad, blitzing them into dips and spreads, and even molding them into patties for Lentil Burgers.

To sum up, you could say these almighty legumes are a pantry staple over here for good reason.

How to Store and Reheat Stuffed Sweet Potatoes:

• To Store. Place cooked and cooled stuffed sweet potatoes in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Gently rewarm leftovers in the oven at 350ºF on a foil-lined baking sheet until heated through. You can also reheat leftovers in the microwave on a microwave-safe plate until warm.

Other Healthy Sweet Potato Recipes:

Sesame Sweet Potato and Radicchio Salad

Slow Cooker Vegetarian Chipotle Chili

Maple-Pecan Roasted Sweet Potatoes

If you make this recipe, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations. And if you have a chance, come back and comment below and rate the recipe!

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5 from 33 votes

Smoky Lentil Stuffed Sweet Potatoes

By Jamie Vespa MS, RD

Smoky lentil stuffed sweet potatoes are vegan and gluten-free with a one-two punch of protein and fiber. Serve with a side salad for a hearty, healthy meal.

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 4 servings

Equipment

• Large skillet with fitted lid

Ingredients  

1x2x3x

• ▢ 4 medium sweet potatoes
• ▢ 2 Tbsp. extra-virgin olive oil
• ▢ 1/2 cup diced shallots (sub yellow onion)
• ▢ 3 garlic cloves, minced
• ▢ 3 Tbsp. tomato paste
• ▢ 1 cup dry red lentils
• ▢ 1 tsp. smoked paprika
• ▢ 1/2 tsp. ground coriander
• ▢ 1/2 tsp. crushed red pepper flakes
• ▢ 3 cups vegetable broth
• ▢ 3/4 tsp. kosher salt
• ▢ 1/2 tsp. freshly ground black pepper
• ▢ 1 tsp. red wine vinegar (sub apple cider vinegar or sherry vinegar)
• ▢ 1/3 cup finely chopped walnuts
• ▢ 2 Tbsp. finely chopped fresh parsley, plus more for garnish
• ▢ plain full-fat Greek yogurt for garnish (sub dairy-free yogurt or avocado if making vegan)

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Instructions 

• Preheat oven to 450°F. Poke each sweet potato a few times with the prongs of a fork. Wrap each potato in foil. Place on center oven rack and bake for 60 to 70 minutes, until fork tender.
• Meanwhile, heat oil in a large skillet with a fitted lid over medium heat. Add shallot; cook 3 minutes, until softened. Add garlic and tomato paste; cook 2 minutes, until the tomato paste turns brick red and garlic is aromatic. Stir in lentils, smoked paprika, coriander, and chili flakes; stir to coat. Cook 2 minutes to lightly toast lentils and bloom spices. 

  Add broth, salt, and pepper; increase heat and bring mixture to a boil. Reduce heat to medium-low, cover, and gently simmer for 22 to 25 minutes, until lentils are tender and the liquid has been absorbed. (If the mixture needs more liquid, stir in up to 1/2 cup water.) Once cooked, stir in vinegar, chopped walnuts, and parsley.
• Slice sweet potatoes down the center, lengthwise. Fill evenly with lentil mixture. Top with a generous spoonful of yogurt and additional chopped fresh parsley. Finish with a light drizzle of olive oil and sliced avocado, if desired.

Notes

• To Store. Place cooked and cooled stuffed sweet potatoes in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Gently rewarm leftovers in the oven at 350ºF on a foil-lined baking sheet until heated through. You can also reheat leftovers in the microwave on a microwave-safe plate until warm.

Nutrition

Serving: 1stuffed sweet potato | Calories: 340kcal | Carbohydrates: 48g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 600mg | Fiber: 6g | Sugar: 8g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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