Vegetarian Recipe | Smoky Lentil Stuffed Sweet Potatoes

Smoky Lentil Stuffed Sweet Potatoes

4 medium sweet potatoes
2 Tbsp. extra-virgin olive oil
1 shallot, minced
3 garlic cloves, minced
3 Tbsp. tomato paste
½ tsp. crushed red pepper flakes
1 tsp. smoked paprika
1 tsp. kosher salt
½ tsp. freshly ground black pepper

  • Preheat oven to 450°F. Poke each sweet potato a few times with the prongs of a fork. Wrap each potato in foil. Place on center oven rack and bake for 60 to 80 minutes, until fork tender.
  • While potatoes bake, heat oil in a large skillet with a fitted lid over medium heat. Add shallot; cook 2 to 3 minutes, until softened. Add garlic; cook 1 minute, until aromatic. Add tomato paste and red pepper flakes; cook 1 minute, stirring often. Stir in smoked paprika, salt, black pepper, and lentils; cook 1 minute, stirring to coat lentils. Add broth and water, bring mixture to a simmer over medium-high. Reduce heat to medium-low, cover, and cook 20 to 22 minutes, stirring occasionally, until lentils are tender and have absorbed most of the liquid. Stir in chopped walnuts.
  • Slice sweet potatoes down the center, lengthwise. Fill evenly with lentil mixture. Garnish with fresh cilantro, yogurt, and avocado, if desired.
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