Glazed Sweet Potatoes With Lentils

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I thought this was SO GOOD. That's a heck of a lot of sweet potatoes though, I just used one since I would probably be eating leftovers for days, though I kept the glaze ingredients all the same - I just didn't quite use it all. 

 

  • 2 large or 3 medium sweet potatoes (1½–2 lb. total)
  • 1 cup lentils, preferably black beluga or French green
  • Kosher salt
  • 6 Tbsp. extra-virgin olive oil, divided
  • 4 Tbsp. unseasoned rice vinegar, divided
  • 4 scallions
  • 2 Tbsp. pure maple syrup
  • 1 Tbsp. soy sauce
  • 1 Tbsp. white miso
  • 1 tsp. toasted sesame oil
  • 1 tsp. mild red pepper flakes, plus more for serving
  • Coarsely chopped toasted pistachios (for serving)
     
     

    Preheat oven to 425°. Roast sweet potatoes on a rimmed baking sheet until tender, 45–55 minutes. Let cool 10 minutes.

    Cook lentils in a medium pot of boiling salted water until tender but not falling apart, 20–30 minutes. Drain; let cool 10 minutes.

    Toss lentils in a medium bowl with 4 Tbsp. olive oil and 2 Tbsp. vinegar. Season with salt.

    Trim scallions and cut crosswise into 3" lengths. Slice each piece into very thin matchsticks. Place in a small bowl and pour in cold water to cover; set aside. (I think this makes them curly and probably takes a bit of the onion sting away, but like....I just sliced the green onion without doing this.)

    Whisk maple syrup, soy sauce, miso, sesame oil, 1 tsp. red pepper flakes, remaining 2 Tbsp. vinegar, and ¼ cup water in a small bowl. Set glaze aside.

    Heat remaining 2 Tbsp. olive oil in a large nonstick skillet over medium-high. Slice or tear sweet potatoes into 2" pieces; cook, turning, until deeply browned on several sides, 5–7 minutes. (I roasted my sweet potatoes too much so they were pretty mushy, nevertheless I followed these instructions!) Remove from heat and add reserved glaze (it may spatter a bit). Set over medium heat; cook, spooning glaze over, until thick enough to coat a spoon, about 1 minute. (It bubbled up and got thick really fast)

    Scrape sweet potatoes and glaze onto a platter. Drain scallions; pat dry. Toss two thirds into lentils; spoon around potatoes. Top with nuts, remaining scallions, and more red pepper flakes.

    Do ahead: Sweet potatoes can be roasted and lentils cooked and dressed 5 days ahead. Let cool. Cover and chill separately.

     

Comments

  1. LeighNovember 1, 2020 at 5:37 PM

    We made these tonight. SO good indeed!! We didn't get miso but just used vegetable broth instead. I'd recommend just peeling the sweet potatoes once they're out of the oven. Or maybe that is what yo are supposed to do anyway :)

    ReplyDelete

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