Preparation
Preheat the oven to 200°C, fan 180°C, gas 6. Prick the sweet potatoes all over and bake for an hour, or until soft inside.
Meanwhile, finely chop the onion, celery and carrot. Heat the oil in a large saucepan and fry the vegetables for 6-8 minutes, or until soft. Add the garlic granules, thyme, smoked paprika and chilli flakes if using. Fry for another 2 minutes, then add the tomato paste and continue to cook for 2 more minutes.
Blitz the cauliflower to a crumb in a food processor, then add this to the pan. Continue to cook for 3-4 minutes, before adding the drained lentils and tinned tomatoes for bulk, followed by the balsamic vinegar and honey for a touch of sweetness. Bring to a simmer, cover and simmer gently for 45 minutes. Season well. Roughly tear the basil and stir through the ragu for added colour.
Once the sweet potatoes are cooked, split open and then fill with the ragu. Grate over some parmesan to serve, if using.
There are veggie dishes and then there are #eightofyour5aday veggie dishes. These baked sweet potatoes are absolutely loaded with bright, nutritious, colourful plants.
8 of your 5-a-day. Low fat, low sat fat, source of protein, source of fibre.
89% of sugar is from natural sources (sweet potatoes, tomatoes, cauliflower, onions, carrots and lentils).