Lunch & Dinner/ Vegan Recipes

Oven-Baked Sweet Potato With Lentils and Cashew Cream

Have you had oven-baked sweet potatoes before?

If no, you need to give it a try!

Yes, there are tons of ways of preparing sweet potatoes, but simply baking them in the oven still is one of my favorite ways.

Both in Taiwan and Thailand, you could buy them freshly baked or grilled at street stalls…if you visit these countries, make sure to try that.

So today, we’re sharing a simple way of how you can prepare your sweet potato at home.

And to make it interesting, we’re gonna fill it with lentils that have been boiled with vegetable stock, adding flavor, texture and protein.

The cashew cream cheese adds another subtle flavor and gives this creamy feel.

And the sweet potatoes, well, they are simply amazing: full of natural sweetness, rich in fiber, vitamins and minerals, they should be a regular part of everyone’s diet.

Make sure to wash and scrub the sweet potatoes before baking them, they will become a lot more enjoyable.

And the actual time in the oven depends on the size of the sweet potatoes: for small ones, 40 minutes should already be enough, medium-sized sweet potatoes will take 50-60 minutes, while larger ones could take more than 1 hour.

You can simply poke inside with a knife to see whether they are soft….that means, they’re ready.

And for now…enjoy!

Oven-baked Sweet Potatoes with Lentils and Cashew Cream Cheese

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)
Serves: 2
Prep Time: 15 minutes Cooking Time: 50 minutes

Enjoy these oven-baked sweet potatoes filled with flavorful lentils and topped with a smooth cashew cream.


  • To prepare the sweet potatoes
  • 2 large sweet potatoes
  • For the cashew cream
  • 2 cups cashews – soaked for 4 hours
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp white miso paste
  • 1 pinch of sea salt
  • 2 tbsp nutritional yeast (optional)
  • For lentil filling and decoration
  • 1 cup of black lentils – soaked for 4 hours
  • 1 tbsp of vegetable stock
  • 1 bunch of parsley
  • Black pepper
  • 1/2 tsp smoked paprika powder (optional)



To make the sweet potatoes


Pre-heat the oven to 200°C (400°F).


Wash and scrub the sweet potatoes well.


Poke holes into the sweet potatoes with a fork.


Bake the sweet potatoes in the oven for 50-60 minutes. If the sweet potatoes are larger, they might take more time.


To make the cashew cream


Remove the soaking water from the cashews, then blend the soaked nuts with vinegar, olive oil, salt, miso paste and nutritional yeast until it reaches a smooth creamy consistency. Set aside in a bowl.


To make the decoration


Drain the water of the lentils and wash well. Cover in a pot with water, add vegetable stock, then boil on the stove for 20 minutes. Drain and set aside.


Remove the sweet potatoes from the oven. Cut open on one half, add 1 tbsp olive oil onto each sweet potato.


Add the lentils inside of the sweet potato. Cover with cashew cream, top off with chopped parsley, black pepper and smoked paprika powder.



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