Cheesy Red Lentil and Mushroom Filled Sweet Potatoes

A wholesome and filling take on the humble baked potato, our deliciously cheesy lentil & mushroom filled baked sweet potato will bring a smile to everyone's face at dinnertime.
Prep Time 25 minutes
Cook Time 1 hour
COURSEdinner, entertaining, lunch
Servings 4 People


  • 1/2 cup JC's Premium Australian Red Split Lentils
  • 4 350g Sweet Potato washed well and dried
  • 1 1/2 cup Low sodium vegetable stock
  • 2 tbsp Olive Oil
  • 200 g Swiss Brown Mushrooms
  • 1 large Onion - chopped
  • 3 cloves Garlic crushed
  • 1 Red Chili seeds removed
  • 2 tsp Cumin
  • 1 tsp Coriander
  • 1 large Carrot grated
  • 400g jar Passata
  • Salt and Pepper
  • 1 1/2 cups Grated Tasty Cheese


  • Place the sweet potatoes onto a lined tray and prick a few times with a skewer. Bake at 190°C FF for 1 hour or until tender.
    NB: The filling will stretch to 6 serves if smaller sweet potatoes, approx 250-300g are used. Adjust cooking times accordingly.
  • Rinse the lentils under running water then place into a small saucepan with the stock. Bring to the boil then simmer for 8-10 minutes, or until the lentils are just cooked. Drain well.
  • Heat the oil in a large fry pan, add the mushrooms and onion and sauté for 3-5 minutes. Add the garlic, chilli and spices and cook a further 2 minutes. Add the carrot, passata and lentils, cover and simmer gently for 8-10 minutes. Season to taste.
  • Make a deep 3/4 deep cut along the length of each hot sweet potato and open out like a boat on the tray. Liberally spoon the hot filling into the opening of each potato then sprinkle each with grated cheese. Place the sweet potatoes under a hot grill until the cheese has melted. Garnish with coriander leaves and chilli if desired, serve immediately with salad.
Keyword cheese, dinner, friends, healthyrecipe, JC's, JCsqualityfoods, lentils, simple, tasty, vegetarian