Step 1
Heat the oven to 400F and place a rack in the center of the oven. Poke a few holes in all of the potatoes and place them directly on the oven rack (with a sheet pan below to catch any of the drippings) Bake until the potatoes are fork tender. About 1 hour (this will vary depending on the size of the potatoes so test them a few times while baking)

Step 2
While the potatoes bake prepare the filling. Heat the coconut oil in a deep bottom pot over medium high heat. Add the onion and cook, stirring occasionally until it’s fragrant and turing soft. About 8 minutes. Stir in the garlic and cook for 1 minute longer. Add the lentils, smoked paprika and cayenne pepper. Stir until the mixture is well coated in the spices. Add the coconut milk, and water. Bring to a boil. Reduce the heat to medium-low, cover the pan and cook until the lentils are tender, about 30 minutes. Remove the lid and stir in the tomato paste and canned tomatoes. Season with a pinch of salt and pepper. Cook for about 15-20 minutes longer or until the mixture thickens up. Taste for seasonings and adjust as needed.

Step 3
Slice each sweet potato in half and serve with the lentils. Drizzle with fresh lime juice and minced parsley.

Notes

*Use this recipe as a guide

*Adjust measurements and ingredients as necessary

*Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.