Serves 4

In this vegetarian dish, spicy lentils simmer with coconut milk, then are mixed with roasted sweet potatoes and stuffed into the potato skins. Coconut oil has a mild flavor that goes well with the warm spices.

4 large sweet potatoes

1 tablespoon coconut oil

2 onions, finely chopped

4 cloves garlic, finely chopped

4 teaspoons curry powder

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1 cup green or brown lentils

1 cup coconut milk

1 cup water

Salt and pepper, to taste

Juice of 1 lime

½ bunch fresh cilantro, chopped

1 bunch scallions, chopped

1. Set the oven at 375 degrees. Have on hand a rimmed baking sheet.

2. Prick the sweet potatoes all over with a fork. Place on the baking sheet and roast, turning several times, for 1 hour or until they are tender when tested with a skewer; cool. Leave the oven on.

3. In a saucepan over medium high heat, melt the coconut oil. Add the onions and garlic and cook, stirring often, for 8 minutes, or until they soften. Add the curry powder, cinnamon, and cumin. Cook, stirring, for 1 minute. Add the lentils and cook, stirring, 1 minute more.

4. Add the coconut milk and water. Bring to a boil, lower the heat, and simmer for 20 to 30 minutes, or until the lentils are tender.

5. Set the sweet potatoes on a cutting board and slit the top of each one into the shape of an uppercase ‘I.’ Cut off each flap to form an opening. Carefully scoop out the flesh, leaving enough so the potatoes hold their shape.

6. In a bowl, combine the potato flesh and lentils with salt, pepper, and lime juice. Stuff the lentil mixture back into the skins and set on the baking sheet.

7. Bake for 20 minutes or until the lentil mixture is hot. Sprinkle with cilantro and scallions.

Sydney Oland