Instructions
Follow the steps and taste along the way.
Bake the sweet potatoes
Preheat the oven to 200 °C. Wash and dry the sweet potatoes, then prick them with a fork. Brush them with 15 ml of olive oil and place them on a baking tray. Bake for 45–50 minutes, until a knife pierces them easily and the skin is wrinkled in places.
Cook the lentils
Rinse the lentils, put them in a pot, and cover with 700 ml of water. Add 2 g of salt, bring to a boil, then reduce the heat. Simmer gently for 22–25 minutes, until tender but still holding their shape. Drain.
Sauté the onion and spices
Finely dice the onion and mince the garlic. Heat the remaining 10 ml of olive oil in a pan. Sauté the onion for 5–6 minutes, until softened and lightly golden at the edges. Add the garlic, smoked paprika, cumin, and black pepper; stir for about 30 seconds, until fragrant.
Finish the lentil filling
Add the drained corn and cooked lentils. Sauté for 3–4 minutes, stirring occasionally, until the mixture is heated through and some of the corn kernels are lightly toasted. Stir in 15 ml of lime juice and the remaining 2 g of salt. Taste; the filling should be savory, spiced, and distinctly fresh from the lime.
Mix the sauce
In a bowl, mix the tahini, 15 ml of lime juice, 70 ml of water, and the remaining 1 g of salt. The sauce may thicken at first; keep stirring until it is smooth and pourable, but still creamy.
Fill and serve
Cut each baked sweet potato lengthwise without cutting through the bottom skin, then open it up with a fork. Divide the lentil filling among them and drizzle with the tahini sauce. Serve warm so the sweet potato stays soft, the filling warm, and the sauce fresh.
