VeganMoFo Day 24: Loaded sweet potato fries

Hey all! Sorry I've been slacking lately. I missed quite a few days and as we get to the end of the month I seem to be getting busier. Hopefully I can get back to posting a little more often!

Loaded Sweet Potato Fries
I got the idea for this from the restaurant Merge in Buffalo. They have a very similar dish on their menu and it was delicious. Unfortunately, Buffalo is about an 8 hour drive from me, so I'll have to settle for this.

1/2 lb sweet potatoes, cut into fry-shaped pieces
olive oil (preferably in a refillable oil mister)
salt

2 teaspoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup cooked lentils (I used green)
1 teaspoon taco seasoning
2 ounces spinach (about 2 big handfuls), chopped
a handful Daiya, or other vegan cheese of choice

Preheat oven to 375 F. Place the sweet potatoes on a cookie sheet lined with foil or parchment paper. Spray them with a light coating of olive oil and sprinkle with salt. Bake until softened (time will vary based on how big you cut them). You can use this time to cook the lentils if you didn't have leftovers in the fridge already.
In a cast iron pan over medium heat, heat the olive oil, onion, and garlic until the garlic browns. Add the lentils and taco seasoning and cook, stirring occasionally, until the some of the lentils start to get crispy on the edges. Stir in the spinach just to get it wilted.
If you have a well-seasoned pan, you can add the daiya right over the lentils and let it melt in and then use a big flat spatula to transfer to the cooked potatoes. If not (or if you fear you'll make a mess trying to do it in the pan), spoon the prepared lentils over the potatoes, sprinkle with daiya and then return it to the oven until the daiya is melted.