BETA
Sweet Potato & Lentil Escondidinho
A smoky lentil and tomato filling hides under soft sweet potato mash and a golden cheddar crust.
65 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Sweet potato550 g
- Canned lentils drained350 g
- Onion100 g
- Garlic2 cloves
- Canned crushed tomatoes250 g
- Olive oil1 tbsp
- Butter15 g
- Whole milk60 ml
- Cheddar50 g
- Smoked paprika1 tsp
- Fresh parsley10 g
- Salt0.5 tsp
- Black pepper0.25 tsp
- Water1200 ml
Quantities describe recipe usage, not package sizes.
Allergen notes
Milk. Choose vegetarian-rennet cheddar.
Method
Cook the topping
Heat a conventional oven to 210°C (410°F). Peel sweet potatoes and cut into 2 cm cubes. Put in a saucepan with all 1200 ml water; bring to a boil, then simmer for 12–15 minutes until very tender. Drain thoroughly and let steam dry for 2 minutes.
Make the filling
Meanwhile, dice onion and mince garlic. Heat oil in a skillet over medium heat. Cook onion for 6 minutes; add garlic and paprika for 30 seconds. Add crushed tomatoes, 0.25 tsp salt and black pepper. Simmer uncovered for 8 minutes.
Add the lentils
Rinse and drain canned lentils and weigh 350 g. Fold into tomato sauce and cook for 3 minutes. Chop parsley and stir it all in. Spread filling in a 20 cm baking dish about 5 cm deep.
Mash and assemble
Mash drained sweet potatoes with butter, milk and remaining salt until smooth. Spread over the lentils, making shallow ridges with a fork. Grate cheddar and scatter over the top; choose cheese made with vegetarian rennet.
Bake and rest
Bake for 18–22 minutes until the filling bubbles around the edges and the top is lightly golden. Rest for 5 minutes, then divide between two plates.
Keep the lentil filling thick before layering so the mash stays above it rather than sinking.
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