Lentil Stuffed Sweet Potatoes with Goat Cheese

This sweet potato dinner recipe is easy and delicious: stuffed sweet potatoes with black lentils, fresh herbs and tangy goat cheese.

Lentil and Goat Cheese Stuffed Sweet Potatoes | Sweet potato dinner recipe

Each year Alex and I have a little Thanksgiving tradition: we create and share a vegan and vegetarian Thanksgiving menu to show that the holiday can be about colorful, healthy eating instead of stuffing ourselves with rich foods. Usually it’s a vegetarian main dish. It’s a fun challenge to come up with something other than turkey and pumpkin pie, and each year the dishes get even tastier. This year, this sweet potato dinner recipe was the star of the show! Keep reading for this sweet potato dinner recipe — that of course can be eaten any time of the year!

Lentil and Goat Cheese Stuffed Sweet Potatoes | Sweet potato dinner recipe

Lentil and Goat Cheese Stuffed Sweet Potatoes | Sweet potato dinner recipe

How to make this sweet potato dinner

Our pick for a vegetarian fall meal is this sweet potato dinner recipe: lentil stuffed sweet potatoes with goat cheese. With no exaggeration, it’s one of my favorite recipes we’ve made this year. I modeled it off of these potato skins with pinto beans, but used lentils and goat cheese for a more refined winter vibe. The goat cheese is not only crumbled over the top with black lentils, fresh thyme, and crunchy celery leaves, but it’s mixed into the inside of the potato for a creamy, savory filling.

This sweet potato dinner recipe takes about 1 1/2 hours to prepare, making it fit for special occasions. However, it is well worth it for the flavorful dish that results. And, leftovers save beautifully!

Lentil and Goat Cheese Stuffed Sweet Potatoes | Sweet potato dinner recipe

Looking for sweet potato dinner recipes?

It’s not uncommon that we’re eating sweet potato dinner recipes at our house! Here are a few of our favorite sweet potato dinner recipes:

Looking for Thanksgiving recipes?

Looking for Thanksgiving recipes? Outside of this sweet potato dinner recipe, here are a few of our favorite Thanksgiving recipes on A Couple Cooks:

Lentil and Goat Cheese Stuffed Sweet Potatoes | Sweet potato dinner recipe

This recipe is…

This sweet potato dinner recipe is vegetarian and gluten free.

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Lentil Stuffed Sweet Potatoes with Goat Cheese


1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 to 6
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Description

This sweet potato dinner recipe is easy and delicious: stuffed sweet potatoes with black lentils, fresh herbs and tangy goat cheese.


Ingredients

  • 4 medium sweet potatoes (2 ½ pounds)
  • 3/4 cup black lentils (or French lentils)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 2 stalks celery, including leaves
  • 1 large green onion
  • 4 ounces goat cheese, divided
  • 1 teaspoon fresh thyme, chopped
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 450°F.
  2. Wash the sweet potatoes, and prick them all over with a fork. Bake for 45 minutes to 1 hour, depending on the size of the sweet potatoes, until tender.
  3. In a medium pot, combine 3/4 cups black lentils with 3 cups water. Bring to a boil, then simmer for 20 minutes, until tender but not soft. Drain in a colander, removing as much liquid as possible, then transfer to a bowl. Mix lentils with 1 tablespoon olive oil and ½ teaspoon kosher salt. Thinly slice celery stalks and green onion and chop 1 teaspoon fresh thyme leaves, then mix in with the lentils. Reserve the celery leaves.
  4. When the potatoes have finished baking, remove them from the oven. Transfer to a cutting board and let cool slightly until able to handle. Cut each potato in half with a serrated knife, then scoop out the insides into a bowl, making sure to keep a layer of sweet potato within the skin so that it can stand on its own. In the bowl, mash the potato with a masher, then stir in half of the goat cheese, ½ teaspoon kosher salt, and fresh ground pepper.
  5. Fill each potato skin with the potato filling and top with the lentils. Bake until heated through, 5 to 10 minutes. Remove the potatoes from the oven and garnish with celery leaves and the crumbles of the remaining goat cheese. Serve hot.

Keywords: Stuffed Sweet Potatoes, Sweet Potatoes, Sweet Potato Recipe, Sweet Potato Dinner, Vegetarian, Gluten Free, Healthy

 

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.

14 Comments

  • Reply
    Allyson
    November 4, 2015 at 1:05 am

    These look absolutely gorgeous! My husband and I are hosting Thanksgiving for the first time ever this year- we’re beyond excited and way nervous. I love the menu you’ve pulled together, and might steal your idea for the green beans with hazelnuts.

  • Reply
    Ksenia @ At the Immigrant's Table
    November 4, 2015 at 6:39 am

    These look perfect – festive enough for Thanksgiving, but also healthy and quick enough for everyday making. I just love the look of those dark lentils with the orange of the yams!

  • Reply
    Katrina
    November 4, 2015 at 7:46 am

    This is a perfect reminder to eat more lentils! These potatoes look lovely!

  • Reply
    Katie @ Whole Nourishment
    November 4, 2015 at 9:15 am

    Wow, this is a show stopper! I love the more refined French style you’re going for here. And can’t wait to see the roasted cauliflower dish in the line-up too!

  • Reply
    Amy @ Parsley In My Teeth
    November 4, 2015 at 10:22 am

    Such a beautiful dish – perfect for Fall. And what a beauty to put on the Thanksgiving table!

  • Reply
    Sarah | Broma Bakery
    November 4, 2015 at 10:41 am

    Oh em gee those black lentils are stunners. You’re my hero.

  • Reply
    Bethany @ Athletic Avocado
    November 4, 2015 at 12:53 pm

    This is an absolutely gorgeous side dish that my family would LOVE!

  • Reply
    Sara @ Cake Over Steak
    November 4, 2015 at 2:55 pm

    Mmmm this sounds so good! We have a bunch of sweet potatoes right now so this would be a perfect weeknight meal around here.

  • Reply
    Erica
    November 4, 2015 at 3:38 pm

    I’m so into sweet potatoes lately, and Andrew and I have been searching for a solid stuffed sweet potato recipe to test out. These look like the winner! Also you really can’t go wrong with goat cheese, all the more reason to try these. And beautiful photos, those colors are incredible.
    Please do show your Thanksgiving menus if you have the chance! It’s so hard to eat healthy during the holidays even though I completely know they can be done!! :)

  • Reply
    Susan
    November 4, 2015 at 4:00 pm

    These look lovely! Can’t wait to try them out. Last year’s stuffed squash recipe was divine, and I’m sure we’ll love this one too.

    I actually made two recipes of your’s this past week – your work is always very much appreciated around our house!

  • Reply
    Stacie
    November 8, 2015 at 9:22 pm

    All the menus please! I love your recipes, and definitely need to add some new ones to my list.

  • Reply
    Anne
    November 9, 2015 at 10:18 pm

    These look fantastic! Thank you for featuring veg Thanksgiving ideas! I’m looking for fun ideas for a couple of guests this year and it’s so helpful to have a bunch of great-looking ideas in one place.

  • Reply
    Jenna Hazel
    December 15, 2015 at 10:04 am

    I was super inspired by this recipe! I ended up turning it into a mashed sweet potato bake (mainly because I ripped the potatoes far beyond recovery when scooping the insides out) and then served it along side cayenne pepper topped lentils . I also swapped the celery for caramelized onions (my husband and I aren’t fans of cooked celery, I’m sorry Alex.) It was literally to die for. Thank you so much for the inspiration! I would never have thought to mix goat cheese with sweet potatoes.

    • Reply
      Sonja
      December 18, 2015 at 5:41 pm

      This sounds fantastic — I love all your twists on it! So glad that it was a hit. Thank you so much for letting us know! (And haha about celery!)

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