Step 1

In a large pot, melt the coconut oil over medium heat and sauté the onion, bell pepper, and garlic until tender, 8 - 10 minutes. Add the tomato puree, 1 1/2 teaspoons salt, mustard, 1 tablespoon of the maple syrup, the water, chili powder, and lentils and bring the mixture to a rolling boil.

Step 2

Lower the heat to a simmer and cover to cook until the lentils are very tender, about 20 minutes. Stir intermittently through the simmering process to make sure none of the lentils sticks to the bottom of the pot. When the lentils are tender, adjust any seasonings as needed, adding up to 1 tablespoon maple syrup to taste.

Step 3

Slice the sweet potatoes in half lengthwise and gently mash with a fork, sprinkle with salt, and spoon the filling over the top and garnish, or simply serve the filling in your favorite sandwich bun.