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Twice-Baked Sweet Potatoes
with feta / lentils / roasted bell peppers / panko crust

Active: 25 min Total: 1 hr
This recipe was originally written to make 6 sweet potato halves, which can serve 6 as a generous side dish or 3 as a vegetarian main.
We took the idea of twice-baked potatoes and gave them a Mediterranean twist. With sweet potatoes as a base, the balance of sweet bell peppers, salty cheese, and hearty lentils still feels comforting and right at home at the holiday table.
Smarts: We originally wrote this recipe for 6 servings.


Twice-Baked Sweet Potatoes with Feta and Lentils:
  • Sweet potatoes, medium - 3 , halved lengthwise (look for sweet potatoes that are about 10 oz each)
  • Roasted red bell peppers - 1/2 cup , diced (from a jar of roasted red bell peppers)
  • Lentils, cooked - 1 cup (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Paprika, smoked - 1 tsp (sub regular paprika)
  • Oil, olive - 1 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Cheese, feta - 2 oz , crumbled
Panko Crust:
  • Parsley, fresh (opt) - 1/2 tsp , chopped
  • Panko breadcrumbs - 1/4 cup
  • Oil, olive - 1 tsp
  • Salt - 1/4 tsp


  1. Sweet potatoes / Roasted red bell peppers / Parsley - (If prepping right before cooking, get oven heating / potatoes roasting before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Prep filling - Combine roasted red bell peppers, lentils, paprika, oil (portion for sweet potatoes), vinegar, and cheese. (Can be done up to 5 days ahead)
  3. Make panko crust - Stir together parsley, panko, oil (portion for panko crust), and salt.

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  1. Heat oven to 400F / 204C.
  2. Rub halved sweet potatoes on all sides with some cooking oil. Place potatoes cut-side down on a sheet pan. Transfer to heated oven and roast until potatoes are fork-tender, ~30 minutes.
  3. Remove potatoes from oven and allow to cool slightly. When cool enough to handle, use a spoon to gently scrape the flesh out of the potatoes, leaving some of the outer flesh and peels intact.
  4. Combine potato flesh with the rest of the filling ingredients. Use a fork to mash everything together until evenly mixed. Taste and season with some salt and pepper.
  5. Spoon the filling back into sweet potato shells, gently pressing it down and mounding it over the top of the sweet potatoes.
  6. Press panko crust onto the top of the potatoes.
  7. Return potatoes to the oven and continue roasting until crust is lightly browned and flavors have had time to come together, ~15 minutes more.
  8. Serve potatoes warm. Enjoy!



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