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Tips For Best Results
- Use a fork to mash the sweet potatoes for a smooth but slightly textured topping.
- Cook the filling mixture until the vegetables are tender and the flavors meld well.
- Let the pie rest for a few minutes before serving to help it set and make it easier to slice.
Ingredients 0/12
Why This Recipe Is So Easy To Love
Step 1
Warm your oven to 350°F (175°C). In a saucepan over medium-high heat, melt some coconut oil. Toss in both the red and white onions along with cinnamon, ginger, garlic, and a teaspoon of cumin. Let everything cook gently for about 5 minutes until the onions soften and the spices smell amazing. Next, add the lentils, tomatoes, vegetable stock, and a splash of maple syrup. Bring it all to a boil, then lower the heat and let it simmer for 20 to 30 minutes so the flavors really come together.
Step 2
While that’s cooking, peel and chop your sweet potatoes, then pop them into a big pot of salted water. Bring it to a boil, then reduce the heat to a gentle simmer until the potatoes are tender—this usually takes about 20 minutes. Drain the water, add a bit of coconut milk and the remaining teaspoon of cumin, and mash everything until smooth and creamy.
Step 3
Grab a large baking dish and spread the lentil filling evenly across the bottom. Dollop the mashed sweet potatoes on top and smooth them out. Sprinkle some nutritional yeast over the surface for a cheesy, savory touch. Pop the dish into the oven and bake until the top turns golden brown, which should take around 20 minutes. Let it cool slightly before serving and enjoy!
