Lentil Masala Sweet Potato Jackets

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:55 m

Looking for a cozy, crowd-pleaser? Our Lentil Masala Stuffed Sweet Potatoes are about to be your new Friday night favourite. They're not just hearty; they're a nutrition-packed feast that’s as filling as they are flavourful. We've topped them with a golden tahini drizzle made from turmeric and curry powder that really ties the whole dish together. Perfect for sharing, plonked in the middle of the table or a tasty weekend treat, check out the full recipe below!

Start cooking ➞




For the Traybake

<item-todo-done>4 medium sweet potatoes<item-todo-done><item-todo-done> vegetable oil<item-todo-done><item-todo-done> flakey salt<item-todo-done>

Golden Tahini Drizzle

<item-todo-done>50g tahini<item-todo-done><item-todo-done>1 tsp curry powder<item-todo-done><item-todo-done>½ tsp turmeric powder<item-todo-done><item-todo-done>½ lime<item-todo-done><item-todo-done> water (to loosen)<item-todo-done><item-todo-done> salt to taste<item-todo-done>

Coconut Lentils

<item-todo-done>2 large cloves of garlic<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>60g tikka paste<item-todo-done><item-todo-done>2 400g tin of lentils<item-todo-done><item-todo-done>200ml coconut milk<item-todo-done><item-todo-done>2 handfuls of spinach<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

Before you start

Preheat oven to 200*C | Roasting tin | Frying pan

Prepare the sweet potatoes

  • Use a fork to pierce the sweet potatoes. Drizzle a little olive oil over the sweet potatoes and rub it into the skins, rub a little salt around the sweet potatoes. Put the sweet potatoes in the roasting tin. Roast for 40-45 minutes until soft and tender

Prepare the lentils

  • Peel and finely chop or crush the garlic
  • Finely chop the chilli (deseed for less heat)
  • Heat 1 tbsp oil in a pan over medium heat. Add the garlic and tikka paste and cook for 1 minute. Drain and rinse the lentils and add them to the pan with the red chilli, coconut milk and a pinch of salt. Gently simmer for 15 minutes. By this point, the lentils should soak up most of the coconut milk
  • Meanwhile, make the drizzle

Make the drizzle

  • Add the tahini, 50ml water, curry powder, turmeric, salt and juice from 1⁄2 lime and stir to combine. Taste and season to perfection

Finish the lentils and serve

  • Stir the spinach through the lentils and allow it to wilt in the heat
  • Squeeze in the juice from a lime. Taste and season with salt, pepper and more lime juice if you’d like. Every sauce will taste different depending on the tikka paste
  • Lay the sweet potatoes out equally on serving plates and split them down the middle with a sharp knife. Use a fork to fluff up the flesh of the potatoes before pressing down on the potatoes with the back of the fork to spread the potatoes out. Spoon the lentils over the sweet potato, drizzle the curried tahini over the sweet potatoes and serve immediately

Cost per portion


CO2e per portion

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