Skillet Creamy Sweet Potatoes & Lentils
This creamy sweet potatoes and lentils skillet is a one-pan, 30-minute vegetarian dinner. Packed with coconut milk, spinach, and turmeric, a healthy comfort food you’ll l
Rounding things out: Brown Butter Brussels Sprouts Pasta with Hazelnuts, Creamy White Beans with Spinach, Pesto Havarti Mac and Cheese, or Slow Cooker Lentil Chili.
The Inspiration Behind This Creamy Sweet Potato and Lentil Skillet
This skillet meal started as a riff on my go-to creamy coconut ginger sweet potato soup. I wanted the same cozy flavors but in a heartier, one-pan dinner that comes together fast. Once I swapped the soup pot for a skillet and added lentils, it became a regular on our weeknight rotation.
Why This One-Pan Sweet Potato and Lentil Dinner Works So Well
- One-skillet cooking means minimal cleanup and easy reheating for lunch the next day.
- Ready in 30 minutes, so it fits busy weeknights without compromising on flavor.
- The coconut milk and warm spices make it feel indulgent while still being packed with plant-based protein from lentils and greens from spinach.
Key Ingredients for Creamy Sweet Potatoes and Lentils
- Sweet potatoes: Choose a firm, medium-to-large sweet potato. You’ll need roughly 3 cups of 1/2-inch cubes. They provide natural sweetness and hold their shape well during simmering.
- Lentils: Canned lentils make this a 30-minute meal. Look for brown or green lentils; they hold up better than red. Rinse and drain before using. If using dried, cook until tender first.
- Coconut milk: Full-fat canned coconut milk is key for the creamy texture. Shake the can well before opening, as the cream separates.
Kitchen Tools for Making Skillet Creamy Sweet Potatoes and Lentils
- Large skillet: A 12-inch skillet with a lid gives enough surface area for even cooking and prevents splatter while simmering.
- Microplane or fine grater: Ideal for grating frozen ginger and garlic without peeling.
- Chef’s knife and cutting board: For cubing sweet potatoes and dicing onion.
Tips for Making the Best Skillet Creamy Sweet Potatoes and Lentils
Canned lentils are a big time-saver here. Just drain and rinse, and they’re ready to go. If you want to use dried, cook about 1/2 cup until tender first. Fresh ginger is best, and you don’t even need to peel it, just grate it from frozen on a microplane. For a kick, add crushed red pepper flakes along with the other spices. If the dish thickens too much after simmering, thin it with a splash of broth or coconut milk.
Expert Cooking Tips for Creamy Sweet Potatoes and Lentils
Don’t rush the first simmer, you want the sweet potatoes to be fully tender before you add the remaining ingredients. Test with a fork after 10 minutes. The final simmer thickens the sauce as the lentils release their starches, so give it the full 5 to 7 minutes. If you accidentally cook it too thick, just stir in a little more broth or coconut milk.
Variations on Skillet Creamy Sweet Potatoes and Lentils
If you don’t have spinach on hand, chopped kale works just as well, just add it a few minutes earlier since it takes longer to wilt. For some heat, stir in a pinch of crushed red pepper flakes along with the other spices. I’ve also made this with pre-cooked brown lentils from dried; just simmer them separately first. To make it a full bowl meal, serve over cooked quinoa or brown rice.
What to Serve with Creamy Sweet Potatoes and Lentils
Top each serving with pepitas for a salty crunch, or sprinkle on some fresh cilantro or parsley. A piece of warm naan or pita on the side is perfect for sopping up the creamy sauce. For an even heartier meal, spoon it over rice or quinoa.
How to Store Leftover Creamy Sweet Potatoes and Lentils
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors meld and deepen overnight, making it even better the next day.
How to Freeze Creamy Sweet Potatoes and Lentils
This dish freezes beautifully. Let it cool completely, then transfer to a freezer-safe container and store for up to 3 months. When you’re ready to eat, thaw it overnight in the refrigerator. Reheat in a skillet or microwave, adding a splash of broth or coconut milk to restore the creamy consistency.
Best Ways to Reheat Leftover Sweet Potato and Lentil Skillet
Leftovers reheat well in a skillet over medium-low heat, with a tablespoon or two of broth stirred in to loosen the sauce. You can also use the microwave, covering the bowl and heating in 30-second bursts until hot. The flavors actually deepen overnight.
Frequently Asked Questions About Creamy Sweet Potatoes and Lentils
Can I use dried lentils instead of canned?
Yes, but cook them first. About 1/2 cup dry lentils cooked will yield around 1.5 cups, close to a 15-oz can. Simmer in water or broth until tender, then drain and add.
Can I substitute light coconut milk?
You can, but the dish won’t be as creamy. Full-fat gives the best texture and richness. If you use light, add a tablespoon of coconut oil or extra broth to compensate.
How can I make this spicier?
Add 1/4 to 1/2 teaspoon of crushed red pepper flakes or a minced serrano pepper along with the garlic. You can also use a pinch of cayenne.
Is this recipe gluten-free?
Yes, all the ingredients are naturally gluten-free. Just double-check your vegetable broth and any bread served on the side.
Recipe
Skillet Creamy Sweet Potatoes & Lentils
This one-pan dish is easy to whip up and delivers big on flavor and nutrition. The combination of sweet potatoes, lentils, spinach, coconut milk, ginger, garlic and turmeric, is both comforting and nourishing, making it a go-to recipe for any time of year!
Ingredients
- 2 tbsp olive oil
- 1 sweet potato, peeled and chopped into 1/2-inch cubes
- 0.5 yellow onion, diced
- 2 clove garlic, minced
- 1 tsp ginger, freshly grated
- 1 tsp kosher salt
- 0.5 tsp smoked paprika
- 0.25 tsp turmeric
- 0.25 tsp cumin
- 0.25 tsp black pepper
- 1 cup vegetable broth
- 15 oz lentils, drained and rinsed
- 1 cup spinach, chopped
- 0.75 cup coconut milk, from a can
- pepitas, for garnish, optional
- naan or pita bread, for serving, optional
Instructions
- 1
Heat a large skillet over medium heat and add olive oil. Stir in potatoes and onion and sauté for 5 minutes. Add the garlic and cook for 1 minute.
- 2
Stir in the ginger, salt, paprika, turmeric, cumin, and pepper. Pour in the broth and cover; reduce heat to low and simmer for 10 minutes, or until sweet potatoes are fork tender.
- 3
Stir in lentils, spinach, and coconut milk. Allow to simmer until thickened to about, 5 to 7 minutes.
- 4
Garnish with pepitas and serve with naan or pita bread, if desired.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 15 of 16 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: dairy-free, dairyFree, gluten-free, glutenFree, nut-free, nutFree, Skillet, vegan, vegetarian
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