Were you guys wondering when I was going to post a recipe that involved this blog’s namesake, sweet potatoes? Well, here it is…the inaugural sweet potato recipe (many more to follow, I assure you)!
Sunday’s are the day that we get ourselves ready for the week…laundry, cleaning, food prep etc. Because of this, I like meals that take a little longer, but don’t necessarily require my full attention. When I saw this recipe for Maple Baked Lentils with Sweet Potato on Oh She Glows, I knew I wanted to try it. As usual, I’ve made some changes from the original recipe. (Note: The below photo is missing the apple I used for this recipe.)
Usually I like to have everything prepped before I start cooking, but I knew I’d have 20min while the lentils cooked to get everything else together. So, while the lentils cooked I did my dicing, measuring and opening.
I had intended for this to be a little more firm when it was done, but it had a fair amount of liquid in the end, hence the “stew” designation. I served a lightly dressed salad alongside this, as it’s pretty a pretty heavy meal. The verdict? Two thumbs up! It was sweet but not in a dessert sense, and filled you up like a comfort food while still being pretty nutritionally-dense. A win-win!
Maple Lentil & Sweet Potato Stew
Prep time: done during cook time
Cook time: 1 hour
Serves: 4
- 1C dried lentils
- 1lb sweet potato, peeled & diced
- 1 apple, diced
- 3 garlic cloves
- 2.5T maple syrup
- 2T molasses
- 2t yellow mustard
- 1.5T apple cider vinegar
- 1t kosher salt
- 1/2t black pepper
- 28oz can diced tomatoes, drained
- Rinse and drain lentils; add into dutch oven with 3C water
- Bring to a boil, then turn heat to low-medium and cook, covered, for 20min
- Pre-heat oven to 375 degrees
- Add sweet potato, apple, garlic, maple syrup, molasses, mustard, ACV, S&P and diced tomatoes to the dutch oven
- Cover and bake for 20 min
- Remove lid and bake for 15 min
Question: Have you ever used molasses for anything other than gingersnaps? (My answer: nope!)
Sweet Potato & Spice 