Name: Chipotle Lentil–Stuffed Sweet Potatoes
Total time: 50 min
Ingredients: ½ small red onion , sliced thin; ¼ cup distilled white vinegar; 1 small jalapeño chile , stemmed and sliced thin; 4 small sweet potato (8 ounces each), unpeeled, pricked all over with fork; 1 (15-ounce) can lentils , rinsed; 1½ tablespoons minced canned chipotle chile in adobo sauce; 1 teaspoon ground cumin; 1½ teaspoons table salt , divided; ¼ cup Mexican crema; 2 ounces queso fresco , crumbled (½ cup); 2 tablespoons chopped fresh cilantro

Why This Recipe Works

Canned lentils made the base of a quick and hearty vegetarian filling for stuffed sweet potatoes.

Before You Begin

Mexican crema can be found in the dairy section of many supermarkets. If you can’t find it, you can substitute sour cream, which has a thicker consistency.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Combine onion, vinegar, and jalapeño in small bowl. Cover and microwave until hot, about 2 minutes; set aside.

Microwave potatoes on large plate until potatoes are very tender and can be easily squeezed with tongs, 12 to 15 minutes, flipping potatoes every 3 minutes. Let cool for 5 minutes.

Split each potato lengthwise. Using spoon, scoop about half of flesh from each potato into large bowl. Stir in lentils, chipotle, cumin, 1 teaspoon salt, and 1 teaspoon pickling liquid until combined. Season insides of potatoes with remaining ½ teaspoon salt, then spoon lentil mixture into potatoes. Arrange potatoes on greased rimmed baking sheet, gently pressing halves back together until only partially open. Roast until spotty brown and hot throughout, about 10 minutes. Top with pickled onion mixture, crema, queso fresco, and cilantro. Serve.