Lentil Stuffed Sweet Potatoes

Name: Lentil Stuffed Sweet Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium sweet potatoes; 1 cup lentils, rinsed; 1 small onion, diced; 2 cloves garlic, minced; 2 teaspoons cumin; 1 teaspoon paprika; Salt and pepper, to taste; 1 tablespoon olive oil; 2 cups vegetable broth; Chopped fresh parsley or cilantro; Tahini or yogurt; Feta cheese, crumbled

Highlighted under: Simple Everyday Cooking

I absolutely love making Lentil Stuffed Sweet Potatoes, as this dish perfectly blends nutritious ingredients with satisfying flavors. Each time I prepare it, I find that the combination of sweet potatoes and hearty lentils creates a filling meal that I can enjoy any day of the week. The recipe is straightforward and allows for endless variations, whether you prefer spices or toppings. Plus, it's a fantastic way to sneak in veggies while satisfying even the heartiest appetites!

Created by

Emily

Last updated on 2026-02-24T18:07:18.455Z

When I first experimented with Lentil Stuffed Sweet Potatoes, I was amazed by how well the sweet and savory flavors worked together. The creamy flesh of the sweet potato complements the earthy lentils perfectly. I love to season the lentils with spices like cumin and paprika, giving the dish an extra depth. A drizzle of tahini or yogurt on top adds a lovely creaminess that ties everything together.

Each time I make this dish, I find new ways to customize it according to what I have on hand—adding ingredients like spinach or feta cheese takes it to another level. The versatility of this recipe makes it a staple in my kitchen!

Why You Will Love This Recipe
Nutritious and filling, perfect for a quick dinner
Sweet and savory flavors that please any palate
Easily customizable with your favorite toppings

Key Techniques for Perfect Stuffed Sweet Potatoes

Baking sweet potatoes until they're perfectly tender is crucial for this recipe. Make sure to pierce them with a fork to allow steam to escape during cooking. An alternative method is to wrap them in foil for faster cooking, although this may yield a softer skin. Check for doneness by pressing gently; they should yield to pressure, indicating a creamy interior ready for stuffing.

When cooking lentils, monitoring water levels is essential. If you notice the mixture drying out, add a splash more vegetable broth. You'll want the lentils to soak up the spices and maintain a hint of moisture, creating a luscious filling. After about 20 minutes, taste a few lentils. They should be al dente, as they'll soften further once mixed with the sweet potatoes.

Ingredient Insights and Substitutions

Lentils are the star of the filling, contributing protein and fiber that balances the natural sweetness of the potatoes. While brown or green lentils work best for texture, red lentils can be a quick alternative but will yield a creamier filling. If you're looking for a different flavor profile, try substituting lentils with quinoa or chickpeas, which maintain a hearty feel while providing distinct tastes.

The spices in this recipe—cumin and paprika—add depth and warmth, making them essential for flavor. If you prefer a kick, consider adding cayenne pepper or chili powder for some heat. For a herby note, a pinch of dried thyme or oregano could elevate the dish. Feel free to experiment with spice levels to create your ideal flavor balance.

Serving Suggestions and Variations

For a delightful presentation, consider garnishing your stuffed sweet potatoes with a drizzle of tahini or yogurt mixed with lemon juice. This will give a creamy, tangy contrast to the sweetness of the potatoes and lentils, making each bite more enjoyable. Chopped parsley or cilantro not only enhances the look but also adds fresh notes.

If you're planning to make this recipe ahead of time, the stuffed sweet potatoes can be assembled and stored in the refrigerator for up to 2 days. Reheat them in the oven or microwave before serving. If you’re catering to a crowd, doubling or tripling the recipe will ensure plenty of hearty servings, making it perfect for potlucks or family gatherings.

Ingredients

For the Stuffed Sweet Potatoes

4 medium sweet potatoes
1 cup lentils, rinsed
1 small onion, diced
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon paprika
Salt and pepper, to taste
1 tablespoon olive oil
2 cups vegetable broth

For Topping (Optional)

Chopped fresh parsley or cilantro
Tahini or yogurt
Feta cheese, crumbled

Instructions

Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pierce them with a fork, and bake for 40 minutes or until tender.

Cook the Lentils

In a pot, heat olive oil over medium heat. Add diced onion and garlic, sauté until fragrant. Stir in lentils, cumin, paprika, salt, and pepper. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until lentils are tender.

Stuff the Potatoes

Once sweet potatoes are cooked, let them cool slightly. Slice them open and fluff the insides with a fork. Spoon the lentil mixture into each sweet potato and top with your choice of garnishes.

Serve and Enjoy

Serve your stuffed sweet potatoes warm, drizzled with tahini or yogurt, and enjoy a healthy, hearty meal.

Pro Tips

Feel free to add chopped vegetables like bell peppers or spinach to the lentil mixture for added nutrition and flavor.

Storage and Make-Ahead Tips

Cooked lentils can be stored separately from the stuffed sweet potatoes in airtight containers for up to a week in the fridge. This allows you to quickly reheat individual portions as needed. If you're making a large batch, consider flash freezing portions of the lentil filling. Spread them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for longer storage.

You can also prepare the sweet potatoes in advance by baking them a day ahead. Just store them in the fridge, wrapped in foil, to help retain moisture. Reheat them in the oven at 350°F (175°C) for about 15 minutes before stuffing to ensure they are warm and delicious.

Troubleshooting Common Issues

If your lentils turn mushy while cooking, it’s often due to overcooking. To avoid this, keep an eye on them after the 20-minute mark and taste regularly. If you're preparing larger quantities, stir occasionally to ensure even cooking and to prevent sticking to the pot.

Another common issue is the sweet potatoes not cooking evenly. To mitigate this, choose sweet potatoes of similar size. If some are larger, consider adjusting the baking time, cooking those longer while keeping an eye on the smaller ones to prevent overcooking.

Questions About Recipes

→ Can I make this recipe vegan?

Absolutely! The recipe is already vegan-friendly as it uses lentils and sweet potatoes.

→ How can I store leftovers?

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

→ Can I use different types of beans instead of lentils?

Yes! Feel free to substitute with black beans or chickpeas based on your preference.

→ What can I serve with this dish?

This dish is delicious on its own but pairs great with a simple salad or steamed vegetables on the side.