Preheat oven to 425°F.

Using a fork, prick the sweet potatoes on every side, brush with one teaspoon olive oil, and place on a rimmed baking sheet. Bake for 45 to 50 minutes or until tender, depending on their size.

Meanwhile, in a large saucepan, bring the water to a boil over medium-high heat. Add the lentils and one teaspoon salt. Reduce heat to low and simmer the lentils until tender, approximately 35 minutes. Drain the lentils through a fine mesh sieve and rinse under cold water.

Rinse the pot and return to the stovetop over a medium flame. Heat two tablespoons olive oil and fry the onion until translucent, two to three minutes.

Add the garlic and cook for one to two minutes, stirring constantly.

Return the lentils to the pot, pour in the crushed tomatoes and tomato sauce, and season with ground cumin, chili powder, oregano, one teaspoon salt, and pepper. Stir to mix well. Reduce heat to low and cook until everything is heated through, 10 to 15 minutes.

To prepare the spicy mayonnaise, combine the mayonnaise and hot sauce and mix together.

Remove the sweet potatoes from the oven and split lengthwise.

Fluff the flesh with a fork and scoop some of the lentil mixture into each cavity.

Top with spicy mayonnaise and garnish with parsley.

Serve immediately.