Roasted Sweet Potatoes with Preserved Lemon Yogurt and Crispy Lentils

A bright, textured side that feels modern and restaurant worthy without being difficult. The sweet potatoes roast until the edges caramelize, the yogurt brings tang and richness, and the crispy lentils add a savory crunch that makes every bite interesting.

Ingredients

• 3 medium sweet potatoes, cut into wedges
• 3 tablespoons olive oil
• Kosher salt and black pepper
• 1 cup cooked lentils, patted dry
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 cup Greek yogurt
• 1 tablespoon finely chopped preserved lemon
• 1 tablespoon lemon juice
• Fresh parsley, chopped

Instructions

Heat oven to 425 degrees. Toss sweet potatoes with olive oil, salt, and pepper. Arrange on a sheet pan in a single layer. Roast for 25 to 30 minutes until browned and tender.

While the potatoes roast, heat a small skillet with one tablespoon olive oil. Add the lentils, cumin, and coriander. Cook over medium heat until the lentils become crisp and golden, about 6 to 8 minutes. Transfer to a paper towel lined plate and season with salt.

In a bowl, stir together the yogurt, preserved lemon, and lemon juice. Taste and adjust seasoning.

Spread the yogurt mixture on a serving platter. Arrange the roasted sweet potatoes on top. Sprinkle with crispy lentils and fresh parsley.

Serve warm or room temperature.

What I Cook This With

• Sheet pan that roasts vegetables evenly

• Skillet for crisping lentils without burning

• Microplane zester for the preserved lemon