Mashed Sweet Potatoes & Lentils

Mashed Sweet Potatoes & Lentils

Mashed Sweet Potatoes & Lentils make for a hearty entrée on its own or a combination of delicious sides to prepare for the winter holiday season. This nutritious combo is quick and easy to make and we included a simple recipe for roasted brussels sprouts which we paired to create a complete entrée.


Serves: 4 Time: 35-40 minutes

Mashed Sweet Potatoes & Lentils

  • 2 large sweet potatoes
  • 1 Tbs non-dairy or dairy butter
  • 1/4-1/2 cup non-dairy milk or cream
  • 1 cup uncooked green lentils
  • 1/2 cup mushrooms, sliced
  • 2 cups vegetable broth
  • 1 tsp paprika
  • 1/2 tsp sage
  • 1/2 tsp thyme

Roasted Brussels Sprouts

  • 1 lb brussels sprouts, stems removed & halved
  • 1/2 yellow onion, diced
  • 1 Tbs olive oil
  • Salt & pepper to taste
  • 3 garlic cloves, peeled & roughly chopped


  1. For the brussels sprouts, prepare them along with the onion and garlic and add them to a small roasting pan.
  2. Mix with oil, salt, and pepper. Place in the oven and roast for about 30 minutes.
  3. For the potatoes, poke a few holes in them with a fork and bring water in a large pot to boil.
  4. Add the sweet potatoes and allow them to simmer in the water for about 20-30 minutes or until softened and easy to poke through.
  5. For the lentils, in a medium pot, add a splash of olive oil.
  6. Once hot, add the lentils and mushrooms and stir together for 1 minute.
  7. Then, add the vegetable broth, paprika, sage, and thyme.
  8. Cover the pot with a lid, bring to a boil, and once boiling, reduce heat to low and simmer for 25 minutes or until fully cooked.
  9. Once the sweet potatoes are soft, drain the water and mix with a mixer, immersion blender, or heavy fork with the non-dairy butter and milk, adding just enough milk to a preferred level of creaminess. You may also season the sweet potatoes with a dash of salt and pepper to your liking.
  10. After everything has been cooked, serve together and enjoy!

Nutrition Information

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