Sweet Potato Bowls with Spiced Lamb and Mushrooms

Ingredients

• •1 tsp kosher salt
• •1 lb sweet potato
• •½ bulb fennel
• •½ small red onion
• •¼ cup vinegar
• •3 Tbsp extra-virgin olive oil
• •½ lb ground lamb
• •1 tsp ground cumin
• •½ tsp ground cinnamon
• •1 tsp Aleppo-style pepper
• •8 oz wild mushrooms
• •½ cup plain whole-milk yogurt
• •2 Tbsp fresh lemon juice
• •¼ cup mint leaves

Cooking Instructions

1. 1.

   Fill a large pot with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20-25 minutes.

   25 min

2. 2.

   Meanwhile, toss sliced fennel, onion, vinegar, and 1/4 tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30 minutes.

   10 min

3. 3.

   Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and 1/2 tsp. salt and press into an even layer. Cook, undisturbed, until well browned on the bottom, about 4 minutes. Break up into pieces with a spatula and continue to cook, stirring occasionally, until browned, 1-2 minutes. Push mixture to one side of skillet and add mushrooms in an even layer; season with salt. Cook, undisturbed, until beginning to brown and soften, 3 minutes, then stir together with lamb mixture. Continue to cook, stirring occasionally, until mushrooms are golden brown, about 2 minutes more.

   12 min

4. 4.

   Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and 1/4 tsp. salt in a small bowl.

   2 min

5. 5.

   Divide potato halves between bowls and mash slightly with a fork. Top with yogurt sauce and mushroom mixture. Lift fennel and onion out of vinegar with your hands and scatter over bowls; discard vinegar. Top with mint, fennel fronds (if using), and pepper.

   5 min