Baked Maple Orange Sweet Potatoes

Baked Maple Orange Sweet Potatoes

Sweet potatoes can be roasted directly on the oven rack alongside your turkey, roast, or other main dish. With more moisture than a regular baked potato, these can also be roasted ahead of time and reheated.

Preparation time: 
1 hour


4 small dark-fleshed sweet potatoes

1⁄3 cup (185 mL) split red lentils

2 Tbsp (30 mL) butter

1 orange, juiced

salt and ground black pepper, to taste

pinch dried sage or curry powder

1⁄3 cup (185 mL) chopped pecans, toasted

1⁄3 cup (185 mL) pure maple syrup


1. PREHEAT the oven to 350°F (180°C).

2. SCRUB the sweet potatoes and poke once or twice with a fork. Place directly on the oven rack and bake for 30-60 minutes, or until soft. Remove from the oven and set aside to cool slightly.

3. MEANWHILE in a small saucepan, cover the lentils with about 1 inch (2.5 cm) of water. Bring to a simmer and cook for 12-14 minutes, or until very soft. Drain and place in a medium bowl.

4. WHEN the potatoes are still warm, but cool enough to handle, cut them in half lengthwise and scoop most of the flesh out of the skins (leave about ½-inch in order to keep them from collapsing), placing into the bowl with the lentils. Add the butter, orange juice, salt, pepper, and sage. Mash with a fork until well blended.

5. SPOON the mixture back into the sweet potato skins. Top with toasted pecans and drizzle with maple syrup. Serve immediately, or cover in a baking dish and slide back into the oven to keep warm until serving time.

Nutritional information

SERVING SIZE 1 stuffed sweet potato half

Calories 180, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrates 29 g, Fibre 4 g, Sugars 12 g, Protein 4 g, Sodium 110 mg, Potassium 362 mg, Folate 12 mcg


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