Sweet Potatoes with Goat Cheese
This showstopping dish is over the top delicious, starring sweet potato, goat cheese, and black lentils, mixed with fresh herbs and twice baked in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 to 6 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 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
- Preheat oven to 450°F.
- 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.
- 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.
- 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.
- 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.