Recipe by Chris Morocco, Bon Appѐtit
Ingredients
2 small to medium sweet potatoes
5 Tbsp. extra-virgin olive oil, divided
Kosher salt
½ cup black lentils (but let’s face it, you can use any kind you like and feel free to make lots extra)
¼ cup unsalted peanuts, coarsely chopped
½ tsp. crushed red pepper flakes
1 Tbsp. fresh lemon juice
1½ cups sliced citrus fruits from peeled grapefruit, oranges, and/or clementines
¼ cup crumbled feta
Cilantro leaves with tender stems (for serving; optional)
Recipe preparation
Preheat oven to 400°. Roast sweet potatoes on a small rimmed baking sheet until skins are browned and potatoes are tender all the way through, about 45 minutes. Remove from oven and, using a heavy spatula or small pot lid, smash potatoes, then drizzle with 1 Tbsp. oil; season with salt. Continue to roast until flesh is lightly browned, 12–15 minutes longer.
Meanwhile, cook lentils in a small pot of boiling salted water until tender, 20–25 minutes. Drain and transfer to a small bowl. Let cool until just warm. Add 1 Tbsp. oil, season with salt, and toss to combine.
Heat peanuts and 3 Tbsp. oil in a small saucepan over medium. Cook until peanuts are toasted and golden brown, about 2 minutes from the time they start bubbling. Transfer to another small bowl. Add red pepper and a pinch of salt; let cool. Stir lemon juice into peanut dressing just before using.
Top sweet potatoes with lentils, citrus, and feta. Drizzle with dressing.
Do Ahead: If you want to roast sweet potatoes ahead of time as part of your meal prep, let cool, wrap in foil, and chill up to 4 days while they’re still intact, then smash and reheat in olive oil in a nonstick skillet over medium heat until crispy on both sides.
Feature Image: Alex Lau, Bon Appѐtit
