Twice-Baked Sweet Potatoes
with feta / lentils / roasted bell peppers / panko crust
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.
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
168
Just a moment...
% Daily Value
Total Fat
5g
13%
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Saturated Fat
2g
14%
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Trans Fat
0g
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Cholesterol
8mg
4%
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Sodium
413mg
26%
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Total Carbohydrate
24g
12%
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Dietary Fiber
5g
30%
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Sugars
4g
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Protein
6g
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Prep
- 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)
- 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)
- Make panko crust - Stir together parsley, panko, oil (portion for panko crust), and salt.
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Make
- Heat oven to 400F / 204C.
- 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.
- 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.
- 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.
- Spoon the filling back into sweet potato shells, gently pressing it down and mounding it over the top of the sweet potatoes.
- Press panko crust onto the top of the potatoes.
- Return potatoes to the oven and continue roasting until crust is lightly browned and flavors have had time to come together, ~15 minutes more.
- Serve potatoes warm. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
168
Just a moment...
% Daily Value
Total Fat
5g
13%
Just a moment...
Saturated Fat
2g
14%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
8mg
4%
Just a moment...
Sodium
413mg
26%
Just a moment...
Total Carbohydrate
24g
12%
Just a moment...
Dietary Fiber
5g
30%
Just a moment...
Sugars
4g
Just a moment...
Protein
6g
Just a moment...
Reviews
Ratings
5 reviews
So easy and soooooo flavorful. Will definitely make again as a side or just these for lunch.
0 HelpfulThis was a flavorful, filling vegetarian main dish for our Thanksgiving dinner. We felt like we had a true main instead of an afterthought dish or extra sides to fill our plates. We’ll have this again soon and won’t war for a holiday.
0 HelpfulDelicious. Used Trader Joe’s cooked lentils. Did the and then day before Thanksgiving I fully prepped when cooled and kept covered in the refrigerator.
0 HelpfulPotatoes took way longer than expected to roast. When they start to pull away from the skin then they are really ready to be scooped out.
0 Helpful