Dal Stuffed Sweet Potatoes


One of the first recipes we posted on this blog, soon six years ago(!), was an Indian lentil soup. Looking back on that photo and the short text that came with it, I definitely feel that we have learned a whole bit about food photography, recipe writing and blogging during these years. But one thing that stands strong from that old post is the actual recipe. We still make that lentil soup often, most regularly during the cold months (which in Scandinavia translates to 9 out of 12 months). Everyone in our family likes it and it’s a very quick and hassle-free recipe to cook when you also have to keep an eye on two kids running laps around the apartment (or one of them is running and the other one is toddling and wobbling after her).

My point is that lentil stew or dal, as it is called in India, has always been one of our favourite comfort foods and we just haven’t posted it enough here on the blog.


So when we were approached by Swedish spice company Santa Maria, asking us to create a few recipes for their new range of organic and fair-trade spices, we realised that this was the perfect opportunity to make another dal. Anyone that has cooked a dal knows that the spices play a really central role in the recipe. This is a new version of our old recipe. We added apricots for extra sweetness and decided on a new way of serving it – stuffed inside baked sweet potatoes. This is probably the most comforting dinner we have ever made, with lots of warm, sweet flavours that contrast the tangy yogurt and fresh pomegranate seeds on top. We usually make this as a weekday dinner with an extra large batch of lentils that last through the week. If you crave more greens, the sweet potato is gorgeous together with a fresh salad.

Santa Maria actually had a film crew in our house while we shot this recipe and have released a video and some additional photos along with the recipes on their site.


Stuffed Sweet Potato with Dal
Serves 4

This makes a quite generous serving of dal so you will probably (hopefully) end up with some leftovers. You will thank us the day after, it tastes even better then.

4 medium sized sweet potatoes

3 tbsp butter, ghee or coconut oil
3 cloves garlic, peeled and minced
1 yellow onion, peeled and finely chopped
4 dried apricots, roughly chopped
1 tbsp fresh ginger, grated
1 tbsp organic turmeric
2 tsp organic cardamom
1/2 tsp organic chili flakes
2 carrots, sliced
1 2/3 cups / 400 ml /  red lentils
4 cups / 1 liter water
1 tsp sea salt flakes
2 fresh tomatoes, cut in boats
70 g spinach or baby spinach

1/2 cup / 125 ml natural yogurt
1/2 cup / 65 g toasted pumpkin seeds or sprouted green lentils
1 pomegranate, seeds
fresh coriander/cilantro

Preheat the oven at 400°F/200°C.
Give each sweet potato a tiny slit at the top and place them on a baking pan.
Bake for about 45-60 minutes or until the skin is crisp and the flesh is soft. Prepare the dal while the potatoes are in the oven.
Place a large pot on medium heat. Add butter, onion, garlic, apricots, ginger, turmeric, cardamom and chili flakes. Saute for a few minutes, until the onion is soft and the kitchen has a lovely scent from all the spices. You can add a splash of water if they start to get burned. Add carrots and lentils and let cook for two more minutes, then add water and salt and give it a good stir. Decrease the heat when it starts to boil, put the lid on and let simmer for 15-25 minutes (depending on the lentils). Stir occasionally to make sure the lentils aren’t getting burned. Add more water if needed. Remove from the heat when the lentils almost have dissolved, add tomatoes and spinach. Taste and add more salt or spices if needed.

Place each sweet potato on a plate. Make a cut at the top and squeeze the ends together to open. Add a couple of spoonfuls lentil stew in the potato (you can carve out some flesh if you prefer more filling but we just fill it with as much as we can fit, messy is good). Top with yogurt, pumpkin seeds, pomegranate seeds, fresh cilantro and some freshly ground black pepper. Enjoy!

Disclosure: We were compensated by Santa Maria for creating this recipe.


  • Melissa
    This is such a yummy yummy dish, i think i would go as far as saying one of my favorites of all time. I am wondering if it freezes well? Have you or anyone ever tried freezing it? Thanks
  • Alison
    Delicious. I added the juice and zest of a lemon, which really gave it a wow factor. Thanks for a lovely recipe
  • Mmm I'd never have thought of putting dahl in sweet potatoes but... mmmm...... mmm.... someone pass the lentils!!!
  • Gini
    This recipe was SO good and easy to make!! The only thing I will change next time will be to add half the amount of cardamom suggested. It's a strong spice and took over the dish a bit for my taste. If you love cardamom then add the suggested 2 tsp. But even with that the dish was delicious!!
  • This looks so comforting. Your recipe piqued my interest right away and I'm excited to try it out myself. Thanks for sharing. Keep it up!
  • This looks delicious!! I love the pomegranite seeds - such a sweet, healthy addition!
  • Who knew you could make sweet potatoes look so good? Must try...thanks for sharing!
  • Sapsu
    Dear David and Louise, thank you for this delicious recipe. I have cooked it for me and my children yesterday, actually for two days, but they have eaten all up immediately !! It tasted excellent and was so easy to prepare. We love your books and your app, they have changed our way of cooking a lot!Your recipes make it possible to cook very tasty, healthy and in season every day. Thank you so much!
  • beautiful! Love the colors and flavors!
  • We made this for dinner tonight..... Wow! The dahl had just the right amount of heat and depth of flavours. The only changes we made were dried figs instead of apricots (didn't have any on hand) and also dried ginger instead of fresh. And the best part is, we've got leftovers for lunch! Thanks for yet another amazingly delicious and healthy recip
  • Jo
    This is a verrrry sweet dish. I suggest leaving out the apricots and quartering the amount of spices if you don't have a sweet tooth. I made this with red lentils and didn't get anywhere near the beautiful yellow color in the photos. Hoping to try this with yellow lentils! The spinach is beautiful and the pomegranate seeds are an amazing addition. Also, I split grape tomatoes in half and that worked right slick.
  • Silja
    Just wonderful! I made it yesterday for guests, and everyone was excited about it! It's a great recipe for guests (very easy to prepare). I forgot to buy spinach and used a bit of kale instead.
  • Jac
    What does 'cut in boats' mean, when referring to the tomoatoes?
  • Lea
    This dal is amazing. I want to jump and shout its praises from the rooftops. I am currently making it for the second time in two weeks. The first time, I used raisins instead of apricots and forgot the tomato and spinach (it was still awe inspiring). This time I have everything and I can't wait for it to finish simmering! thank you for this recipe.
  • Can't get over how vibrant these photos are-- such wonderful colors! I love a stuffed sweet potato for dinner, so warm and filling and tasty and good for you. I'm a little excited for cold weather so I can make them all the time! xo
  • Could not be more excited about sweet potatoes and this recipe looks amazing!
  • I love your blog and I absolutely love this recipe!
  • Absolutely loved your video, and this recipe is gorgeous. I love the pomegranate topping as well. I often add sweet potato to my dal so I'm excited about reversing it!
  • Katrina
    The original Indian lentil soup recipe is my all time favorite and a wintertime staple in our house. Cannot wait to try this version! Thank you!
  • Dal is literally LIFE. I can eat it all day!
  • Great video! And your photos here are so, so beautiful. I am going to make this stuffed sweet potato right away as it looks like the perfect fall meal.
  • Pamela
    I'm a yoga teacher studying naturopathic nutrition and extremely interested in Ayurvedic practices. This receipe is beautiful and wonderful for both my Vata constitution and for this Vata time of year...incredibly nourishing all those lovely golden shades of red lentil, turmeric, sweet potato and carrot lend themselves perfectly to the shades of Autumn leaves. I made this dish for dinner this evening and cannot wait to tuck in to another helpin tomorrow!!!
  • Jules
    I've just made a huge pot of dhal, now I know what I'm going to do with it! Sounds very delicious. Here's to the next six years of beautiful blog posts ;)
  • Love the film ! This weekend I'm in Stockholm and will buy some of the Santa Maria spices :)
  • Kathy Mader
    Where are ten stars when you need them?! Just cooked this and it's truly one of the best things ever. I feel completely brilliant for making and eating this super tasty and healthy dish and it's going to the top of my recipe rotation. Thank you! !
  • Your photo looks so yummy :) Greetings from Germany Aybee
  • pascale
    This looks so good that I am going to make it this week for dinner! Do you have a translation of the cashew milk recipe in english? Beautiful work as always you two!
  • This recipe is amazing. So delicious! Thank you!
  • Wow! So inspired by this recipe. The flavor combination sounds amazing! I love the idea of pomegranate seeds with sweet potatoes. And the dal with the sweet potato sounds perfect.

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