Twice-Baked Lentil Stuffed Sweet Potatoes

Prep Time: 10 Minutes

Total time: 30 Minutes

Servings: 4

Using sweet potatoes and lentils in this twist on comforting twice-baked potatoes adds both extra nutrients and fibre. Use an extra-old Cheddar cheese, or another aged sharp cheese, for the most flavour punch.

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    2 sweet potatoes, pricked with fork

    2 Tbsp (30 mL) plain Greek yogurt or light sour cream

    2 green onions, white and green parts separated, finely chopped

    to taste, salt and pepper

    1 cup (250 mL) cooked green lentils

    2/3 cup (150 mL) finely grated extra-old Cheddar cheese


  1. Preheat oven to 425°F (220°C).
  2. Microwave sweet potatoes on a microwave safe plate on high for 10-12 minutes, or until tender, turning every 2 minutes; let cool for 5 minutes. Cut in half, scoop out flesh into a bowl leaving 1/4-inch (5 mm) border.
  3. Mash flesh with yogurt and white part of green onions; season with salt and pepper. Stir in lentils and half of the cheese. Spoon filling back into the sweet potato shells. Sprinkle with remaining cheese and green parts of green onions.
  4. Arrange the stuffed potato halves on a lightly greased baking sheet. Bake until golden, about 15 minutes. Serve immediately.

Quick Tip: Sweet potatoes come in all sizes and microwaves vary, so keep testing the potatoes each time you turn them, until they are fork tender.

Nutritional Information

  • Serving Size: half sweet potato
  • Per serving:
  • Calories 200
  • Total Fat 6 g
  • Saturated Fat 3.5 g
  • Cholesterol 20 mg
  • Carbohydrates 25 g
  • Dietary Fibre 6 g
  • Sugar 4 g
  • Protein 10 g
  • Sodium 440 mg
  • Potassium 430 mg
  • Folate 68 mcg