Barbecue Lentil Stuffed Sweet Potatoes

This recipe looked so delicious and tasty when I pinned it and then when I made it my baked potatoes ended up looking a little sad. However, it tasted good, so make this on a night when you just want some comfort food and don't care how dinner looks.

Recipe from Emilie Eats

-4 medium sweet potatoes
-1 cup dry lentils
-2 teaspoons olive oil
-2 cloves garlic, minced (about 1 teaspoon)
-1 cup store-bought barbecue sauce

Avocado sauce (optional):
-1/2 avocado
-1/3 cup unsweetened almond milk
-1/2 teaspoon hot sauce
-1/2 teaspoon salt
-1/4 teaspoon onion powder
-1/4 teaspoon garlic powder

Sadly, the one avocado I had on hand was super overripe, this would have been even better with the avocado sauce.

Preheat oven to 350°F. Place sweet potatoes on a baking sheet; bake for 1 to 1.5 hours, until they are tender and oozing.

Near the end of the potatoes cook time, heat 3 cups of water in a large pot. Bring the water to a boil, add the lentils, and then bring the water back to a boil. Reduce to a simmer and cook for 15-20 minutes, until lentils are tender. Stir in your BBQ sauce of choice.

Once the potatoes are totally roasted, slice them down the middle, stuff with the BBQ lentils and top with whatever toppings you'd like to add. We used just plain sour cream with a little tomato on the side.


Overall, although this looked unappealing it tasted good. The spicy BBQ sauce paired nicely with the sweetness of the potato, but the savory sour cream helped to cut through both the sweet and spicy to keep either from being too much. 


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