Baked Sweet Potato with Lentils and Cheese

Melty Cheesey Goodness

A little while ago I posted a Lentil Bolognaise Sauce I made to freeze down with some recipe ideas - this is one of those ideas.

It was a Friday night and both Carlos and I were feeling like some comfort food. It's pretty easy at these times to resort to take-out, but that night I resisted the siren call of charcoal chicken and made baked potato. I used sweet potato for the base because they are lower GI than most white potatoes. 12 mins in the microwave and a short blast in the hot oven and this meal was pretty much as fast as fast food gets! 

After microwaving, find baking dishes that the potatoes fit into

Split the potatoes down the middle and spread out

Add the pre-warmed lentil bolognaise sauce and top with cheese

Recipe

Makes 2 serves

Cooking time 30 mins

Ingredients

Pre-prepared lentil bolognaise from freezer

2 medium sweet potatoes, scrubbed but not peeled

Mozzerella cheese

Parmesan cheese

Method

Preheat oven grill/broiler to 180C. 

Take the frozen lentil bolognaise sauce from the freezer and run under water until sauce comes loose from container. Place in a small saucepan and cover, warming on a low-medium heat until defrosted.

Wash the sweet potatoes and stab with a fork or knife so there are holes on each side and top and bottom. Place in the microwave and cook on high for 1 min increments until soft (I usually use 1:11 increments).

Find baking dishes that the potatoes will fit into and split them down the centre with a knife. Top with warmed lentil sauce and cheese. Grill until cheese is melted. Serve.

We had these without any accompaniment and really enjoyed them. Sure, the fat content is pretty high because of the cheeses, but like I said, we really wanted something comforting that night. I kept remarking on how full I remained after eating - the satisfaction lasted a good 3 hours post dinner.

Mostly guilt-free comfort food