Halve the peeled sweet potatoes lengthwise, then cut into slices about 1 inch thick.
Place the sweet potato slices in a large pot and cover with about 1-2 inches of water.
Bring to a boil, then reduce to a simmer on medium-low and cook until fork-tender (about 10 mins.) Drain.
Mash the sweet potatoes with a fork or potato masher. Season with salt & pepper.
While the potatoes are cooking, saute the carrots in vegetable stock in a medium-sized pot. Add in lentils and water. Bring to a boil and then turn down to a simmer for 15 minutes or until just tender.
Stir the peas and corn into the pot of lentils, cook for an additional 5 minutes.
Season the lentil mixture with the soy sauce, garlic powder, onion powder, pepper, and vegan Worcestershire sauce.