As we move into autumn and the nights draw in there's nothing like a bit of comfort food to keep you going and this really is comfort food at it's very best. Not only does it taste superb but these fibre packed sweet potatoes and lentils both release their sugars into the blood stream at a slow and steady rate helping to keep energy levels high and hunger pangs at bay. Lentils are also an excellent source of protein, selenium, potassium and iron, the mineral most likely to be lacking in both women and children.

Serves 4

Preparation time 12 minutes

Cooking time 1 hour 20 minutes

4 medium sized sweet potatoes, each about 100g in weight, scrubbed
200g red split lentils
450-500 ml vegetable stock
1-2 garlic cloves, peeled and crushed
1 onion, peeled and very finely chopped
2 celery stalks, trimmed and very finely sliced
1 tbsp soy sauce
2 tbsp tomato purée
6 rashers lean organic back bacon
100g extra mature Cheddar cheese, grated

Preheat the oven to 200ÀöC/400ÀöF/Gas 6, 15 minutes before baking. Lightly prick the sweet potatoes and bake in the oven for 35-40 minutes or until soft when gently squeezed. Remove and leave until cool enough to handle.

Place the lentils in a saucepan with the stock and bring to the boil. Cover with a lid, reduce the heat then simmer for 20-25 minutes or until soft. Add more stock or water if the lentils are drying out. Once cooked, keep warm.

Lightly sauté the garlic, onion, the celery with the soy sauce and 3-4 tablespoons of water for 10 minutes or until soft. Stir into the cooked lentils together with the tomato purée. Heat through.

Place the bacon on a foil lined grill rack and cook the bacon under a preheated grill for 5-8 minutes, or until crisp, turning the rashers over half way through the cooking time. Remove and chop. Then stir into the lentils together with half the grated cheese.

Once the potatoes are tender, remove from the oven and cut open. Place in an oven proof dish and top with the lentil mixture. Sprinkle with the remaining cheese and cook under a preheated hot grill for 10 minutes or until the cheese is golden and bubbly. Serve.

Cooks tip: If liked wrap the sweet potatoes in kitchen paper and cook each one for 4 - 4 1/2 minutes in a 750 watt microwave. Allow to stand for 1 minute before using. When cooking more than 1 potato at the same time, increase the timing accordingly.

Serve this dish as an alternative to mashed potatoes either as a side dish or as a topping on fish or cottage pie.

Variation: Top with home made baked beans instead (see here).