Loaded Sweet Potatoes

Name: Loaded Sweet Potatoes
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)

By Chris Morocco

December 26, 2018

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 notes

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