Vegan Lentil Sweet Potato (Printer-friendly)
Hearty plant-based dish featuring lentils and smooth mashed sweet potatoes baked to golden perfection.
# What You’ll Need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 1 red bell pepper, diced
07 - 2 cups cooked green or brown lentils
08 - 1 cup frozen peas
09 - 1 cup vegetable broth
10 - 2 tablespoons tomato paste
11 - 1 tablespoon soy sauce or tamari
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 teaspoon smoked paprika
15 - Salt and black pepper, to taste
→ Sweet Potato Mash
16 - 4 medium sweet potatoes, peeled and cubed
17 - 2 tablespoons olive oil or vegan butter
18 - 1/4 cup unsweetened plant-based milk
19 - Salt and black pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Place sweet potatoes in a large pot, cover with water, and bring to a boil. Cook 15 to 20 minutes until fork-tender, then drain thoroughly.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion and garlic for 2 to 3 minutes until translucent.
04 - Add carrots, celery, and bell pepper to the skillet and cook for 5 to 7 minutes until softened.
05 - Stir in lentils, peas, vegetable broth, tomato paste, soy sauce or tamari, thyme, rosemary, smoked paprika, salt, and pepper. Simmer for 10 to 12 minutes until slightly thickened.
06 - Mash drained sweet potatoes with olive oil or vegan butter, plant-based milk, salt, and pepper until smooth and creamy.
07 - Transfer lentil filling into a 9x13-inch baking dish and evenly spread mashed sweet potatoes on top.
08 - Bake for 20 to 25 minutes until the topping is lightly golden. Optionally, broil for 2 to 3 minutes for extra color, monitoring closely.
09 - Allow to cool for 5 minutes before serving.
# Expert Tips:
01 -
- It proves comfort food doesn't require anything from animals—just honest vegetables and earthy lentils.
- The sweet potato topping adds natural sweetness that makes you forget there's no butter involved.
- Your kitchen will smell incredible while it bakes, and that's honestly worth the effort alone.
- It feeds a crowd without breaking the bank or your cooking confidence.
02 -
- Don't use a food processor to mash the sweet potatoes—you'll end up with gluey texture instead of fluffy clouds.
- If your filling is too watery, simmer it for an extra few minutes before assembling; watery filling makes soggy bottoms.
- The sweet potato topping should be at least an inch thick, or it'll dry out in the oven instead of staying creamy inside.
- Taste the filling before baking and adjust seasoning aggressively—the oven doesn't fix bland.
03 -
- Use a potato masher instead of a fork—it creates a fluffier, more luxurious mash in half the time and effort.
- If your filling looks too thick after simmering, add a splash more vegetable broth; if it's too thin, let it simmer another 3–5 minutes and it'll concentrate and thicken naturally.