Preheat oven to 400 degrees F (200 degrees C).
Prick Sweet Potato (6) multiple times with fork all over. Transfer to baking sheet and bake 40-45 minutes or until flesh is fully cooked and very soft.
While sweet potatoes cook, add Lentils (3/4 cup) to saucepan with Water (1 1/2 cup), cover with lid and bring to boil, then simmer until cooked through. (Cook according to the length of time on the packaging, some cook in 15-20 minutes, others require more like 35-40 minutes.) Remove from heat once cooked.
Meanwhile, add Coconut Oil (1/2 tablespoon), Sweet Onion (1 cup), and Garlic (2 clove) to a large saucepan, cook over medium heat for 3-5 minutes.
Add Red Bell Pepper (1 cup) and continue cooking another 2-3 minutes or until onions and garlic begin to golden.
Add Tomato (1 cup), Tomato Sauce (3/4 cup), Almond Milk (1/2 cup), and Curry Powder (1 tablespoon), Ground Cumin (2 teaspoon), Ground Turmeric (1 teaspoon), Ground Ginger (1/2 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon) and simmer on low for 5 minutes.
Once sweet potatoes are cooked through, cut the skin off the top of each then use a fork to break apart and mash the cooked flesh.
Top each sweet potato with lentil curry mixture.
Garnish with Fresh Cilantro (to taste) and serve hot.