Preheat the oven to 400 degrees F / 200ºc. Poke holes in the sweet potatoes and bake for 50 minutes to an hour until tender. Poke a few more holes mid way through baking.
Wash and drain the lentils. Add to a pan with 3/4 cup water and bring to a boil at medium heat. 4-5 minutes.
Lower the heat to low-medium and cook partially covered for 15 minutes. Add more water if the lentils begin to stick. Adjust water according to lentils used.
Add the salt, spices, chopped chipotle pepper and corn to the lentils. Mix well and cook for 5 minutes or until the lentils are tender.
Remove sweet potatoes from the oven, cool slightly. Slice the baked sweet potatoes. Load them up with the lentil mixture. Add a dollop of guacamole, vegan sour cream or cashew cream, chopped cilantro, lemon juice. use any other toppings like salsa, pickled jalapenos etc.
Variations: Mash up the sweet potatoes and sprinkle with salt, pepper and lemon juice. Top with the cooked lentils and other toppings and serve.If using cooked lentils or beans: Add the beans with the spices, chipotle peppers, corn and 2 tbsp of water or broth, and cook over medium heat for 4 to 5 minutes. Stuff the baked sweet potato and serveNutritional values based on one serving