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Creamy Sweet Potato Lentil Skillet

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If you’re craving something cozy and comforting, you've got to make this Creamy Sweet Potato Lentil Skillet! This one-pan no-fuss meal is packed with tender sweet potatoes, lentils, and a creamy sauce that’s entirely dairy-free. Make this easy dish for meal prep, serve it over rice for a hearty weeknight dinner and enjoy leftovers for days! Ready in just 30 minutes, this gluten-free, plant-based recipe is a must-try for sweet potato lovers!
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The Best Sweet Potato Skillet

If you’re looking for the perfect easy, one pan, weeknight meal, stop scrolling! Save this recipe now, and you’ll have a winner in your back pocket anytime you find yourself asking what to eat tonight. This one-pan meal is packed with comfort, and ease, and has a handful of classic ingredients you likely already have in your kitchen. My Creamy Sweet Potato Lentil Skillet is loaded with flavor and texture. I love me a dish that takes minimal time to make but makes me a hearty and satiating meal for more than one day. It’s got that perfect balance of sweet, savory, and just the right amount of creaminess, all without a drop of dairy. Perfect for a quick weeknight meal or meal prep – and seriously, who doesn’t love a one-pan wonder?

Creamy Sweet Potato Lentil Skillet Ingredients

  • Green Lentils: This hearty, protein-packed legume adds texture and substance to this sweet potato skillet. They’re perfect for balancing the sweetness of the potatoes and they’re rich in fiber and iron!
  • Sweet Potato: This delicious squash brings a delightful sweetness to the dish. When cooked, they become tender and soft, complementing the creamy sauce and hearty lentils. 
  • Coconut Milk: This is what makes the sauce irresistibly rich and creamy. Coconut milk is an amazing substitute for dairy creamer as it adds a subtle coconut flavor and velvety texture to the recipe, making the dish feel indulgent while keeping it plant-based!
  • Baby Spinach: A handful of fresh baby spinach is added at the end of cooking for an extra pop of color and nutrients. Spinach wilts into the creamy sauce and adds a dose of iron, fiber, and antioxidants. It’s a light yet nutritious addition that balances the richness of the dish.
  • Vegetable Broth: Vegetable broth provides the perfect base for cooking the sweet potatoes, infusing them with flavor as they simmer. It keeps the dish moist and enhances the overall taste, making sure the potatoes turn out tender and flavorful.
  • Coconut Aminos: A soy-free alternative to soy sauce, coconut aminos add a mild, slightly sweet umami flavor to the skillet. It deepens the savory elements of the dish and helps balance the sweetness of the sweet potatoes. 
  • Nutritional Yeast: Nutritional yeast is a key ingredient for adding a cheesy, savory flavor without dairy. It enhances the umami notes of the dish and brings out the richness in the sauce. 
  • Paprika: Provides a subtle smokiness to the dish and pairs so nicely with the sweet potatoes. Adding paprika enhances some of the other flavors and gives a touch of complexity to the creamy sauce.
  • Oregano: Brings an earthy, slightly peppery flavor to the skillet. This aromatic herb complements the savory and sweet ingredients, helping to tie the flavors together.
  • Dried Sage: A classic fall herb that adds a deep, earthy flavor to this dish!
  • Onion & Garlic: Sautéed onion and garlic are the foundation of flavor in this recipe. Their fragrant aroma and rich taste set the tone for the dish, providing a savory, slightly sweet base that enhances all the other ingredients. These are essential for building depth and complexity in the flavor profile.

How to Make Sweet Potato Skillet

Sauté the Aromatics

Heat a large cast iron skillet over medium heat, adding a splash of vegetable broth or oil. Add the diced onion and minced garlic and cook until soft and fragrant, about 2-3 minutes.

Cook the Sweet Potatoes

Add the diced sweet potatoes, vegetable broth, paprika, oregano, dried sage, salt, and pepper. Cover the skillet and let everything simmer for 8-10 minutes until the sweet potatoes are tender.

Add the Lentils and Cream

Stir in the cooked lentils, coconut milk, coconut aminos, and nutritional yeast. Allow the mixture to simmer for 5 more minutes, letting the sauce thicken and the flavors meld together.

Finish with Spinach and Lemon

Add the baby spinach and stir until wilted. Squeeze a little lemon juice over the top for brightness and season with salt and pepper to taste. Serve hot and enjoy!

How to Customize This Sweet Potato Skillet

This sweet potato skillet is incredibly versatile! Here are a few ways to make it your own:

  • Swap the Lentils: Not a fan of lentils? Try using black beans or chickpeas for a different texture and flavor. Either of these will fit the creamy sauce perfectly. Try red lentils instead of green and you’ll have an even creamier sauce, almost like dhal.
  • Add More Veggies: Bulk up the dish by adding veggies like brussels sprouts, zucchini, or bell peppers. Toss them in during the cooking process with the sweet potatoes.
  • Spice it Up: If you like a little heat, add a pinch of chili powder or a dash of your favorite hot sauce to the skillet.
  • Make it Cheesy: Add a sprinkle of vegan parmesan or nutritional yeast for a cheesy twist without dairy.
  • Serve it Over Rice: Make this dish even heartier by serving it over your choice of rice or with a side salad.

Reasons Why I Love Cast Iron Skillet

Using a cast iron skillet for this recipe is a game-changer! Here’s why:

  • Even Heating: Cast iron skillets retain and distribute heat evenly, ensuring your diced sweet potatoes cook perfectly without burning.
  • Versatility: You can use a cast iron skillet on the stovetop, in the oven, or even on the grill, making it the perfect tool for one-pan meals like this sweet potato skillet.
  • Durability: A well-seasoned cast iron skillet will last for generations, providing a naturally non-stick surface that only gets better with use.

Tips for Making the Best Sweet Potato Skillet

  • Don’t Overcook the Sweet Potatoes: Keep an eye on your diced sweet potatoes as they simmer. Overcooking them can lead to a mushy texture. They should be tender but still hold their shape. 
  • Use Full-Fat Coconut Milk: For the creamiest results, opt for full-fat coconut cream rather than light coconut milk. This adds a luscious, velvety texture to the dish. For low-fat options, consider light coconut milk or even cashew cream.
  • Season Generously: The natural sweetness of the sweet potatoes pairs well with bold flavors, so don’t be shy with your spices! Adjust seasoning to your liking, especially with salt and pepper.
  • Meal Prep Friendly: This dish stores well, making it perfect for meal prep. Simply store in an airtight container and reheat when ready to enjoy.

Did you try this recipe? Make sure to leave a rating and review below!

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Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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creamy sweet potato lentil skillet with spinach, onion, and tender lentils in a cast-iron pan
Jackie Akerberg

Creamy Sweet Potato Lentil Skillet

5 from 17 votes
Print Recipe Pin to Pinterest!
If you’re craving something cozy and comforting, you've got to make this Creamy Sweet Potato Lentil Skillet! This one-pan no-fuss meal is packed with tender sweet potatoes, lentils, and a creamy sauce that’s entirely dairy-free. Make this easy dish for meal prep, serve it over rice for a hearty weeknight dinner and enjoy leftovers for days! Ready in just 30 minutes, this gluten-free, plant-based recipe is a must-try for sweet potato lovers!
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course, Meal Prep
Calories: 319

Equipment

  • stove

Ingredients
  

  • 1 cup green lentils, cooked and cooled
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 large sweet potato, peeled and cubed
  • ½ cup vegetable broth
  • ½ tsp dried sage
  • ½ tsp paprika
  • ½ tsp oregano
  • ½ tsp sea salt and black pepper
  • 13.5 oz canned coconut milk
  • 1 tbsp coconut aminos
  • 2 tbsp nutritional yeast
  • 3 oz baby spinach
  • 1 squeeze lemon juice

Method
 

  1. Heat a large heavy bottomed skillet over medium heat and add a splash of water, broth or cooking oil to coat. Add in the onion and garlic and sauté until fragrant.
  2. Add the cubed sweet potato, spices, and broth and bring to a gentle simmer. Cover and cook for 8-10 minutes until they're tender. Add in the cooked lentils, coconut milk, coconut aminos, and nutritional yeast and bring to a simmer. Cook for about 5 minutes until slightly thickened.
  3. Add in the spinach and stir until wilted. Finish with a squeeze of lemon and season with salt and pepper.

Nutrition

Serving 1servingCalories 319kcalCarbohydrates 35gProtein 12gFat 16gSaturated Fat 14gPolyunsaturated Fat 0.4gMonounsaturated Fat 1gSodium 179mgPotassium 768mgFiber 14gSugar 5gVitamin A 6813IUVitamin C 10mgCalcium 64mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Let us know how it was!
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31 Responses

  2. 5 stars
    Thank you Jackie for sharing this delicious recipe, me and my daughters love it!

    😘 Savita
    from The Netherlands

    Reply

    1. Hello Savita! So happy to know that my recipes are being made in The Netherlands – that’s very exciting 🙂 I am so pleased that you and your family enjoyed this skillet – it’s definitely one of my favorites 🙂

      Reply

  4. 5 stars
    Excellent dish… I also used one cup of broth when I was simmering the sweet potatoes which I sliced instead of cubed. And I used a can of organic lentils instead of cooking them from scratch.
    We have plenty for leftovers… Really good!
    Thank you, Jackie!

    Reply

    1. Hi Diana, thanks for your feedback. All of the macros for every recipe I make (and more) are included in the Jackfruitful Meal Planner app. If these details are important to you and you like my recipes I would highly recommend joining the app as you’ll have access to all those details and many more recipes. Thanks so much!

      Reply

  7. 5 stars
    I went to the store for sweet potatoes after Thanksgiving and they were out. I used the little potatoes instead and wow, it was still so good! I did add a carrot to help the flavor and I also used lite unsweetened coconut milk and it was so good. I can’t wait to try this with the sweet potato.

    Reply

    1. Hey Jenn! Love that you made this recipe and were able to modify it to fit what you had available to you. Look forward to getting your feedback once you make it with sweet potatoes! Thanks for taking the time to review this recipe.

      Reply

  8. 5 stars
    I love this recipe SO much, it was easy to prep, and super fast on a weeknight when you need some dinner fast. I also have enough for lunch today and I’m super stoked about that! Thank you so much, I will be making this again (and again)

    Reply

    1. Hey Judy! I am so happy to read that you enjoyed this recipe and are going to get to enjoy some leftovers. Thanks for taking the time to leave a review and rate this recipe – I hope you’ll try some other skillet meals 🙂

      Reply

  9. 5 stars
    The flavor combo on this was unbeatable! We didn’t have much time for dinner tonight and considered ordering takeout, but I know when Jackfruitful Kitchen recipes say they take 30 minutes, they actually take 30 minutes so I made this. I’ve always recommended it to family and friends!

    Reply

  10. 5 stars
    I just made this, and it was so incredibly delicious, even my meat eating husband enjoyed it. I did end up using 1 cup of broth instead of 1/2 cup while simmering the sweet potatoes because it was looking a bit dry. After the coconut milk had simmered for a couple of minutes, it was giving buttery scents, and I was practically salivating in anticipation. I’m so glad the taste was just as good as the scent. I’ll for sure be making this one again!

    Reply

    1. Hey Heather! So happy to read that both you and your husband enjoyed this recipe and you were able to adapt it to fit your desires! Sometimes the hardest part of cooking is the waiting heheh, thanks so much for the rating and review!

      Reply

  12. 5 stars
    This was sooo delicious! I changed a little bit by using cashew milk with cornstarch and miso paste instead of nutritional yeast and it came out really creamy! My husband was impressed as well he couldn’t believe how savory and sweet it was and all the flavors melded so well together. This will be a staple part of our meal this fall and winter!

    Reply

  13. 5 stars
    Soooo delicious! Absolutely loved this and my husband was super impressed how savory and delicious it was.

    Reply

  15. 5 stars
    This was an absolutely amazing comfort dish. Made with brown lentils and it was soooo good! Did not need rice. Definitely a fall/ winter favorite! Made the fall apple salad with it.

    Reply

  16. 5 stars
    Delicious! Swapped butternut squash for sweet potato, and swapped kale for spinach, due to dietary reasons. Came out great!

    Reply

  17. 5 stars
    This was amazing! Coconut milk doesn’t seem to agree with me, so I subbed almond milk/cornstarch, and it worked beautifully. I used chickpeas instead of lentils also. This is definitely part of the winter line-up. So easy and so comforting. Thank you!

    Reply
5 from 17 votes

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