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Jacket Sweet Potato with Lentils

I am personally not the biggest fan of sweet potatoes, so I made this in an attempt to make it as savoury as possible without having the natural sweetness be overwhelming. I remember eating jacket potatoes with a load of minced meat, cheese, sour cream and bacon. Inspired by that kind of texture and satisfaction, I gave this a try with lentils, avocado and nutritional yeast.


  • 2 pcs Sweet potato

  • 1 1/2 cups Dried puy lentils, soaked overnight

  • 1 Onion, minced

  • 1 Tomato, chopped

  • 1 tsp cumin

  • 1 tbsp paprika

  • 1 Avocado, thin slices

  • Nutritional yeast

  • Salt

  • Pepper

  • Olive oil


  1. Bake sweet potatoes in a 180C oven until soft

  2. Wash the lentils and place in a saucepan

  3. Add 3 cups water to the pan and bring to a boil

  4. Reduce to a simmer for 20 mins or until tender

  5. In a separate pan, heat up olive oil on medium heat

  6. Sauté onions with cumin until translucent

  7. Add tomatoes and paprika and reduce until most of the water has gone

  8. Add lentils, mix together and season

  9. Cut potato open and layer the lentils, avocado and finish with nutritional yeast


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