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 ½ 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!
Smoky Lentil Stuffed Sweet Potatoes
Equipment
- Large skillet with fitted lid
Ingredients
- 4 medium sweet potatoes
- 2 Tbsp. extra-virgin olive oil
- ½ cup diced shallots (sub yellow onion)
- 3 garlic cloves, minced
- 3 Tbsp. tomato paste
- 1 cup dry red lentils
- 1 tsp. smoked paprika
- ½ tsp. ground coriander
- ½ tsp. crushed red pepper flakes
- 3 cups vegetable broth
- ¾ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 tsp. red wine vinegar (sub apple cider vinegar or sherry vinegar)
- ⅓ 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)
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 ½ 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
Danielle G
This recipe is absolutely delicious! The lentils are so flavorful and easy to make. The yogurt and parsley on top are perfect. This will definitely be a staple in my meal prep routine in the future. Thank you for sharing!
Fran Wishnick
Cooking this right now. Never would havd thought of this combo but smells delicious!
Emily
Love this recipe! I cook it all the time. Does the trick when you’re craving something carby but don’t want to “cheat” and just cook spaghetti (lol). One of my favorites! The smoky hints are just incredible and bring everything together.
Terri
Delicious!! The lentil stuffing takes the sweet potato over the top!!! Glad I made extra, my son and husband split an extra 🙂
Jamie Vespa
I'm so glad you enjoyed the recipe, my friend! Thank you for taking the time to leave a review
Beth Figman
This was delicious - so satisfying and easy to make. I'm definitely adding this to my "go to" list.
Kate
I’m devastated that I didn’t write down your original recipe before you updated it. Is there any way you could give me the original version? My family loved it and we’ve made it several times. Thank you!
Jamie Vespa
Hi Kate! The recipe should be mostly the same with the exception of the coriander and vinegar being added. (Both totally optional!)
Emily
So incredibly easy and delicious! Don’t forget to put the avocado and yogurt on top…takes it to the next level! I used some leftover sauce I had with sour cream/lemon/garlic and that worked really well on top. Can’t recommend this recipe enough!
Jamie Vespa
Hi Emily - I'm so glad you enjoyed this one! Thank you for taking the time to leave a review!
Marie-Pier
Such a great and easy vegetarian recipe! Filling with a great mix of flavours. Loved it!
Jamie Vespa
I'm so glad you enjoyed this one, Mary-Pier! Thank you for taking the time to leave a review!
Sue
So delicious! The smoky lentils with the sweetness of the potato. Great combo of flavors.
Erin
Delicious! I made with green lentils because that's what I had. I just took the lid off and simmered until the extra liquid evaporated. I put yogurt and Avocado on top and froze them in halves as I'm on a diet that requires frequent 200 calorie meals. This is sweet, salty, savory, tangy, and smoky. Hits all the cravings. Thanks for the recipe!
Maggie
Gave this recipe a try because it looked pretty easy. It was very easy to make and just as delicious. Even my meat loving fiancé asked if we could have it again sometime! Highly recommend
Sara
Looks delicious! Would brown lentils do the trick here as well? Thanks!
Courtney
What’s the calorie and carb count?
Alex
Has anyone made the recipe with green lentils? I tried to follow the recipe with slightly less water and it still wouldn’t quite thicken up.
Melissa
I have exactly the same! I think this is maybe because the lentils are pre-steamed.
Katie
Wonderful! I have never written a review for a recipe before, but this one was for sure worth it. So simple. Strong flavors. Filling, Great use of lentils/ a good protein for vegetarian food, and what I like to call good "brain food" you're left feeling full and nourished with a clear mind. This is for sure going in the go-to recipes book. Strongly recommend. Thanks!
Jamie Vespa
Hi Katie,
I'm so glad you enjoyed the recipe!! Thank you so much for taking the time to leave such a fab review.