Wash sweet potatoes and place on a baking sheet. Bake for 40-60 minutes until nice and fork tender.
Meanwhile, chop up garlic and onion.
Heat a pot over medium heat. Cook for 3-5 minutes.
Add in turmeric, ginger, mustard powder, curry powder, cinnamon and cayenne. Mix together until fully incorporated and the spices become fragrant.
Rinse the lentils well. Add them to the pot. Pour in vegetable broth and coconut milk. Bring to a boil, then reduce heat to a simmer. Continue simmering uncovered for 30-45 minutes until lentils are soft and have absorbed most of the liquid. Salt and pepper to taste.
Open the cooked sweet potato and spoon the lentils over the top. Garnish with fresh cilantro leaves.
Notes
This recipe makes 4-3/4 cup servings, enough to spoon over 4 sweet potatoes. Recipe slightly adapted from Goop.
Recipe by Sarah 'n Spice at https://sarahnspice.com/black-dhal-stuffed-sweet-potatoes/