Loaded Sweet Potatoes

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
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.
Made on
Tilda