Ingredients

• 4 medium sweet potatoes — $4.00
• 1 cup dry lentils, rinsed — $0.90
• 1 small onion, diced — $0.80
• 2 cloves garlic, minced — $0.20
• 1 tablespoon oil — $0.20
• 1/2 cup tomato sauce or ketchup — $0.60
• 1 tablespoon mustard — $0.10
• 1 tablespoon brown sugar or maple syrup — $0.20
• 1 teaspoon smoked paprika or chili powder — $0.15
• 1/2 teaspoon salt — $0.05
• 2 1/2 cups water — $0.00
• Optional: chopped green onion or parsley — $0.50

Estimated ingredient total: $7.70 to $8.20
Displayed planning estimate: $14.60

Detailed Instructions

1. Preheat the oven to 425°F.
2. Scrub the sweet potatoes, pierce them with a fork, and place them on a baking sheet.
3. Bake for 35 to 45 minutes until tender.
4. While the sweet potatoes bake, heat the oil in a saucepan over medium heat.
5. Add the onion and cook for 4 to 5 minutes until softened.
6. Add the garlic and cook for 30 seconds.
7. Stir in the lentils, tomato sauce or ketchup, mustard, sweetener, smoked paprika or chili powder, salt, and water.
8. Bring the mixture to a boil, then reduce the heat to low.
9. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the mixture thickens.
10. If it dries out too quickly, add a splash of water.
11. Split the baked sweet potatoes open and fluff the insides lightly with a fork.
12. Spoon the sloppy joe lentil mixture over the sweet potatoes and top with optional herbs before serving.

Helpful Notes

• This is a strong comfort-food recipe for cooler weather.
• Leftover sloppy joe filling works well over rice too.
• Smaller sweet potatoes may need less baking time.

Price Note