Stuffed Sweet Potatoes with Lentils and Skyr

Recipe By: Home Cooking Collective

Description

Stuffed sweet potatoes are perfect for Fall. This recipe features roasted sweet potatoes stuffed with spiced lentils, thick and creamy skyr, and lime-pickled onions. The dish makes a generous portion of lentils — serve any extra in a salad or soup. And make sure not to overcook these lentils — you’ll want them with some bite, to provide a contrast to the soft sweet potatoes.

Serves 2

Ingredients
1/2 cup
Icelandic Provisions Traditional Plain Skyr
1
Garlic Clove
grated
Salt
to taste
1
Shallot
thinly sliced
1
Lime
2
Medium Sweet Potatoes
Olive Oil
1/2 cup
French Green Lentils
1 1/2 cup
Water
1/2 tsp
Garam Masala
1/8 tsp
Ground Chili Powder
1/4 tsp
Cinnamon
1/2 tsp
Garlic Powder
Cilantro
handful chopped
Recipe
Step 1:
Preheat the oven to 425F. Meanwhile, prepare the toppings. In a small bowl, mix skyr and garlic, and season with salt (err on the side of less garlic to start and add more as needed). In a separate bowl, add the shallot or red onion. Squeeze the juice of 1 lime into the bowl and mix to ensure shallots are fully coated. Refrigerate both toppings for at least 20 minutes before serving (and up to 1 day in advance).
Step 2:
Prick sweet potatoes with a fork. Place on a baking sheet lined with aluminum foil or parchment paper and drizzle with neutral oil. Bake for 40 to 45 minutes until sweet potatoes are soft and a knife easily slides through. Let cool slightly until you’re able to handle them.
Step 3:
While you’re roasting the sweet potatoes, cook the lentils. In a medium pot, heat lentils, water, and spices, and bring to a boil. Reduce the heat and let simmer, covered, until lentils are just barely tender and still have a slight bite, about 20 to 30 minutes.
Step 4:
To assemble, slice open the sweet potato and gently fluff the interior with a fork. Gently scoop some lentils into the potato, then top with a dollop of yogurt, pickled shallot/onion, and cilantro. Serve warm.

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