4(about 2.2 lbs/1 kg) orange or white flesh sweet potatoes
2Tbsp(30 mL) canola oil
1/2tsp(2 mL) garlic powder
salt & fresh ground black pepper, to taste
Gravy
2Tbsp(30 mL) canola oil
1mediumshallot, minced
1clovegarlic, minced
2 1/2cups(625 mL) thinly sliced mushrooms
1Tbsp+ 2 tsp (25 mL) all-purpose flour
2cups(500 mL) vegetable or chicken stock
3/4cup(175 mL) cooked or canned green lentils, drained & rinsed (see notes)
Toppings
1cup(250 mL) mozzarella cheese curds
1Tbsp(15 mL) chopped fresh chives
Directions
Preheat oven to 425°F (220°C).
Scrub sweet potatoes clean and pat dry with paper towel. Cut each potato in half and slice lengthwise into 3/4-inch (2 cm) wedges and transfer to a large bowl.
Add oil to cut potatoes and toss evenly with garlic and season as desired with salt and black pepper.
Transfer to a parchment-lined baking tray, spreading out in a single layer. Bake for approximately 35 minutes, turning over at the halfway point, or until golden and crispy.
For the gravy: while potatoes are baking, heat a medium saucepan on medium heat and add oil. Add shallot and garlic and saute until soft. Stir in mushrooms and continue to cook until mushrooms are golden, about 5-10 minutes.
Add flour and continue to cook while stirring continuously until lightly golden, about 3 minutes.
Slowly pour in stock while stirring. Cook on medium heat uncovered for 8-10 minutes.
Stir cooked lentils into the gravy and continue to cook for another 5 minutes. Season to taste with salt and fresh ground black pepper.
Arrange the roasted sweet potatoes on a large platter, scattering the cheese curds evenly and topping with the hot lentil gravy. Garnish with fresh chives and enjoy immediately!
Notes
For a more indulgent option, the sweet potato wedges can be deep fried as a quick alternative.
Regular potato fries can be substituted for the sweet potatoes.
To cook a batch of dry lentils, check out our websitefor more info!
This is a favorite with the millenials in my family – a little lighter due to oven roasting the spuds, tasty with the mushroom lentil gravy. I added roasted carrots and white potatoes to the sweet potatoes, loved the mix!
4(about 2.2 lbs/1 kg) orange or white flesh sweet potatoes
2Tbsp(30 mL) canola oil
1/2tsp(2 mL) garlic powder
salt & fresh ground black pepper, to taste
Gravy
2Tbsp(30 mL) canola oil
1mediumshallot, minced
1clovegarlic, minced
2 1/2cups(625 mL) thinly sliced mushrooms
1Tbsp+ 2 tsp (25 mL) all-purpose flour
2cups(500 mL) vegetable or chicken stock
3/4cup(175 mL) cooked or canned green lentils, drained & rinsed (see notes)
Toppings
1cup(250 mL) mozzarella cheese curds
1Tbsp(15 mL) chopped fresh chives
1
Preheat oven to 425°F (220°C).
2
Scrub sweet potatoes clean and pat dry with paper towel. Cut each potato in half and slice lengthwise into 3/4-inch (2 cm) wedges and transfer to a large bowl.
3
Add oil to cut potatoes and toss evenly with garlic and season as desired with salt and black pepper.
4
Transfer to a parchment-lined baking tray, spreading out in a single layer. Bake for approximately 35 minutes, turning over at the halfway point, or until golden and crispy.
5
For the gravy: while potatoes are baking, heat a medium saucepan on medium heat and add oil. Add shallot and garlic and saute until soft. Stir in mushrooms and continue to cook until mushrooms are golden, about 5-10 minutes.
6
Add flour and continue to cook while stirring continuously until lightly golden, about 3 minutes.
7
Slowly pour in stock while stirring. Cook on medium heat uncovered for 8-10 minutes.
8
Stir cooked lentils into the gravy and continue to cook for another 5 minutes. Season to taste with salt and fresh ground black pepper.
9
Arrange the roasted sweet potatoes on a large platter, scattering the cheese curds evenly and topping with the hot lentil gravy. Garnish with fresh chives and enjoy immediately!
This is a favorite with the millenials in my family – a little lighter due to oven roasting the spuds, tasty with the mushroom lentil gravy. I added roasted carrots and white potatoes to the sweet potatoes, loved the mix!