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Preheat the oven to 200 degrees and line a baking sheet with baking paper.
Scrub the sweet potatoes well under the tap and then prick them several times with a fork. Place the sweet potatoes on the baking sheet and roast for 45 minutes until tender.
Meanwhile, rinse the lentils in a sieve and drain.
Wash the tomato and bell bell pepper and cut into cubes.
Heat the olive oil in a frying pan and fry the bell bell pepper in it for 3 minutes. Then also add the lentils, paprika and some salt and pepper.
Stir well and after 3 minutes add the tomato and and fry briefly.
Cut the sweet potatoes half open and spoon the filling into the sweet potatoes, followed by the sour cream.
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