Preheat oven to 400°. Scrub sweet potatoes and puncture a few times with a sharp knife. Place directly on oven rack and bake until easily pierced with a knife, 40 to 60 minutes.

While sweet potatoes bake, prepare the filling. Coat the bottom of a medium saucepan with oil and place over medium heat. Add onion and sauté until soft and translucent, about 5 minutes. Add garlic and sauté 1 minute more, until very fragrant. Add broth and lentils. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, until lentils are almost fully cooked, but just a bit firm and most of the broth has evaporated, about 30-35 minutes. You can add a bit of water during cooking if too much of the liquid evaporates.

Once lentils are cooked, add ¾ cup water, tomato paste, chipotle pepper, adobo sauce, cumin, maple syrup, and kale, if using. Stir to incorporate and bring to a simmer. Lower heat and allow to simmer, stirring occasionally, until lentils are fully cooked, sauce is thick, and kale is tender, about 10 minutes more. Add up to ½ cup of water during simmering if the sauce becomes too thick.

Remove from heat and season with salt and pepper to taste. Feel free to adjust the seasonings to your liking by adding a bit more cumin, maple syrup or adobo sauce.

While potatoes bake and lentils simmer, place cashews, ¼ cup water, lemon juice and salt into a blender or food processor and blend until smooth, stopping to scrape down sides of bowl as needed. Thin with additional water as needed, then season with salt to taste.

Slice sweet potatoes open and stuff with lentil mixture. Drizzle with cashew sour cream, sprinkle with scallions and drizzle with hot sauce. Serve.