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 soups and spud-stuffers, I love adding them to salads and grain bowls, blitzing them into dips and spreads, and even molding them into burger patties.
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
- 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)
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
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.
Delicious!! The lentil stuffing takes the sweet potato over the top!!! Glad I made extra, my son and husband split an extra 🙂
I’m so glad you enjoyed the recipe, my friend! Thank you for taking the time to leave a review
This was delicious – so satisfying and easy to make. I’m definitely adding this to my “go to” list.
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!
Hi Kate! The recipe should be mostly the same with the exception of the coriander and vinegar being added. (Both totally optional!)
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!
Hi Emily – I’m so glad you enjoyed this one! Thank you for taking the time to leave a review!
Such a great and easy vegetarian recipe! Filling with a great mix of flavours. Loved it!
I’m so glad you enjoyed this one, Mary-Pier! Thank you for taking the time to leave a review!
So delicious! The smoky lentils with the sweetness of the potato. Great combo of flavors.
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
What’s the calorie and carb count?
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.
I have exactly the same! I think this is maybe because the lentils are pre-steamed.
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!
Hi Katie,
I’m so glad you enjoyed the recipe!! Thank you so much for taking the time to leave such a fab review.
This turned out sooooo good. I was hesitant to try it because of the walnuts and Greek yogurt, but I was pleasantly suprised. I am definitely keeping this recipe in my back pocket.
Hi Juditha, I’m so glad the recipe was a hit for you! Thank you for taking the time to leave a review for me.
This turned out sooooo good. I was hesitant to try it because of the walnuts and Greek yogurt, but I was pleasantly suprised. I am definitely keeping this recipe in my back pocket.
Wow. Amazing flavor, very filling, and just right for a cold night in the Midwest!
Would love to have the nutritional information added to this one.
I will work on getting that up!! Thanks for the heads up, and so glad you enjoyed the recipe.
This was amazing! Made it for dinner last night – easy, tasty and filling. Yum!
I have made this recipe 3 times in the last week because I like it that much!! Thank you for sharing it!
Hi Sam, I’m so glad you enjoy the recipe!! Thank you for taking the time to leave a review!
My husband dislikes most vegetables and has a hard time getting in fiber, however he loves this recipe. I’ve made it a couple times and it’s a hit!
I’m so glad to hear that, Mary!! Thank you for taking time to leave a review!
I’ve made this several times and it’s one of my favorites. Even my meat-eating husband enjoys it!
So glad you and your family enjoy it!
I had so much lentil filling it was spilling over the the sides of the sweet potato, which was awesome. I also cut the sweet potatoes in halfway so they only took 30 minutes to cook. Was delicious, filling and pleased my non vegan partner!
I’m so glad to hear that, Hayley!! Great call on slicing the potatoes in half for expedited cooking.
How well do these reheat?
This was the best new recipe I’ve tried in a long time. I’m not a huge sweet potato fan, but my daughter requested an attempt at the stuffed ones they serve on her college campus so I gave this a try. The lentils are AMAZING and a perfect complement to the” sweet” of the potatoes.I made it a few weeks ago and I’ve been craving the lentil mixture since. It was a hit with the my whole family, and I plan to make them again next weekend when I have company coming. They are all meat eaters, and as a vegan I’m excited to have them try this to see how satisfying a meat-free meal can be. Thank you!
Hi Judy, I’m so glad you enjoyed it!! Its one of my favorites for cozy, vegetarian meals. Thank you so much for taking the time to come back and leave a review!
You are right, so hearty for being vegetarian! Thanks for the recipe
Sweet potatoes have always been my favorite. Thanks for sharing Jamie. I look forward to preparing this during the weekend.
Hi Destiny—I hope you enjoy these! They are a favorite over here. Cheers!
This looks amazing!! If I choose canned lentils rather than dried should I skip the added water ? Thanks !
Hi Angie, I haven’t tried with canned lentils, but I imagine omitting the liquid would work fine! Enjoy
I tried this recipe and I was pleasantly surprised! It was filling and yummy! However, I accidentally bought split lentils and the mixture was a little runny with the extra water. Still delicious though! Thank you for the great idea. I made it with the smokey tempeh kale salad and had it for lunch all week! Will 100% make this again. x
Oh my, this looks SO GOOD. Getting hungry just looking at these photos. Also.. this might be the perfect comfort mood for the off-day I’m having today. Nothing beats kranky like sweet potatoes and some smokey goodness! Will try tonight! Thanks for this 🙂