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5 from 1 vote
Chipotle Lentil Sweet Potato on a Plate with Cashew Cream and Scallions on Top
Chipotle Lentil Stuffed Sweet Potatoes
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Juicy baked lentil stuffed sweet potatoes are filled with kale and smoky chipotle-spiced lentils. Top them with some cashew sour cream, scallions and hot sauce, then devour!
Course: Entree
Cuisine: American
Servings: 4
Calories: 722 kcal
Author: Alissa
  • 4 medium sweet potatoes
For the Chipotle Lentil Filling
  • 1 tbsp. olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 cup dried brown lentils
  • ¾ to 1 ½ cups water
  • ¼ cup tomato paste
  • 1 chipotle chili pepper, from a can, packaged in adobo sauce, finely chopped
  • 1-2 tbsp. adobo sauce, from the can containing the chipotle, to taste
  • 1 tsp. ground cumin
  • 1 tsp. maple syrup
  • salt and pepper to taste
  • ½ large or 1 small bunch kale, stemmed and torn into bite-sized pieces (optional)
For the Cashew Sour Cream
  • 1 cup raw cashews, soaked in water 4-8 hours and drained
  • ¼ cup lemon juice
  • ¼ cup to ½ cup water
  • salt to taste
For Serving
  • 2 scallions chopped
  • hot sauce
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Make the Cashew Sour Cream
  1. 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.
  1. Slice sweet potatoes open and stuff with lentil mixture. Drizzle with cashew sour cream, sprinkle with scallions and drizzle with hot sauce. Serve.
Nutrition Facts
Chipotle Lentil Stuffed Sweet Potatoes
Amount Per Serving
Calories 722 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4.3g22%
Sodium 1486mg62%
Potassium 2901mg83%
Carbohydrates 104g35%
Fiber 25.6g102%
Sugar 9.3g10%
Protein 30.4g61%
Calcium 230mg23%
Iron 10.3mg57%
* Percent Daily Values are based on a 2000 calorie diet.