Skip to main content
Bon Appétit

Loaded Sweet Potatoes

4.5

(38)

Image may contain Plant Food Produce Vegetable Bean Lentil and Meal
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski

We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred. This recipe calls for two, but feel free to make extra. This recipe is part of the 2019 Feel Good Food Plan, our ten-day plan for starting the year off right. It's pictured above on a plate by ceramicist Helen Levi.

Recipe information

  • Yield

    2 servings

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)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Top sweet potatoes with lentils, citrus, and feta. Drizzle with dressing.

    Step 5

    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.

Explore Bon AppétitSweet PotatoPotatoVegetableLentilCitrusFruitEasyWeeknight MealsMainVegetarianGluten-FreeHealthyishRoastDinner
Sign In or Subscribe
to leave a Rating or Review

How would you rate Loaded Sweet Potatoes?

Leave a Review

Reviews (38)

Back to Top

  • Super tasty. Been looking for more meals that don't have so much meat. This was SO tasty and filling. I didnt have black lentils but red worked just fine with orange pieces on top. This is something i could make for a date.

    • Ris

    • Austin, TX

    • 5/29/2024

  • We all enjoyed this dish. Lots of good flavor

    • PK

    • Frederick, MD

    • 9/25/2023

  • We truly enjoyed this dish. We used oranges and clementines which made this refreshing but filling . The flavours really works well and the crunch of the peanuts add a variety of textures! I made the potatoes and the lentils ahead and did the last bit of prep in no time. Easy for me a perfect after work meal! We will definitely make it again… Meatless Monday Keeper!!

    • Dorothy

    • Ottawa, Ontario

    • 6/27/2022

  • Love this dish!!! It’s on repeat in my kitchen!

    • Isabel

    • 9/13/2021

  • dish tasted fine but was more work than I think it was worth it.

    • Cécile

    • 5/19/2021

  • Delicious!!! I have been preparing this recipe since you first posted it. It is what’s for dinner this evening. I’m cooking the sweet potatoes and lentils this morning and going on a nice long hike. When I’m ready to assemble for dinner it will take only 15 minutes.

    • Suzanne

    • Arkansas

    • 4/5/2021

  • This recipe was definitely out of my comfort zone. The mix is rather different, however I did enjoy it. I followed another reviewer’s advise and added the lemon juice after taking it off the heat. The peanuts were probably the best part. I probably wouldn’t make it again, but still worth trying.

    • PA

    • Philadelphia

    • 3/30/2021