Sweet potatoes with lentils and miso tahini sauce

 I saw something online and knew I wanted to try it.  It's behind a paywall so I'm guessing at what's in it.  Took a few different ideas and made it for one tonight but I'm writing it down so I don't forget.

Adapted from Bon Appetit  and the lentils from Love and Lemons

1 roasted sweet potato

    -poke several times with a fork and bake at 400 for 55-60 minutes

Cooked lentils

    -a handful of lentils cooked with water, lid on at a simmer until done 19-21 minutes at our altitude

    -drain and cool

    -add 2 part lemon juice, 1 part olive oil, salt to taste, chopped fresh parsley, dot of Dijon mustard, black pepper

Miso tahini sauce, mix all in a bowl with a tiny whisk until combined

    -2 tbs tahini

    -2 tbs white miso

    -2 tsp white vinegar

    -1 tbs water

Toppings

    -fresh chopped dill

    -dollop of plain yogurt

Slice the sweet potato in half lengthwise and top with the lentils, tahini sauce, dill, and yogurt.