Coconut Lentil Stuffed Sweet Potatoes
Prep time
Cook time
Total time
Serves: 4 stuffed sweet potatoes
  • 4 medium sweet potatoes, scrubbed
  • 1 cup green lentils
  • 4 cups water
  • 1 tablespoon coconut oil
  • 1 small onion, chopped
  • ¾ teaspoon salt, divided
  • 1 clove garlic, chopped
  • 2 teaspoons curry powder
  • 1 tablespoon apple cider vinegar (rice or white work too)
  • 1½ tablespoons honey or maple syrup
  • ¼ teaspoon salt
  • ¼ cup cilantro, chopped
  • ¼ cup toasted coconut flakes (or shredded coconut)
  1. Bake the sweet potatoes: Preheat oven to 375 degrees. Pierce the potatoes with a fork and place in the oven. Bake for 40-45 minutes or longer. Make sure the potatoes are very tender.
  2. Prepare the lentils: While the potatoes are baking, add the lentils and water to a pot over the stove. Bring to a boil. Reduce to a simmer and cook for 15-20 minutes or until the lentils are just tender. Drain the lentils.
  3. Sauté the onions: While the lentils are cooking, sauté the onions. Heat the coconut oil over medium heat. Add the onions and sprinkle with ½ teaspoon salt. Sauté for 5-6 minutes until slightly browned and tender. Add in the garlic and curry powder and cook for a couple more minutes. Add the lentils to the pan and stir to combine.
  4. Assemble the dish: Whisk together the vinegar, honey, and ¼ teaspoon salt. Pour over the lentil mixture and stir until combined. Cut a slit down each sweet potato, spread apart each side, and mash down slightly with a fork to create a well for the lentils. Drop an equal amount of the lentil mixture into each potato. Sprinkle cilantro and toasted coconut over the top.
Nutrition Information
Serving size: 1 stuffed sweet potato Calories: 270.3 Fat: 4.8 Carbohydrates: 51.9 Sugar: 6.8 Sodium: 214 Fiber: 9.2 Protein: 7.2
Recipe by Destination Delish at