When it comes to fall and specifically Thanksgiving, there are tons of sweet potato dishes, like sweet potato pie and sweet potatoes with marshmallows. The latter is something very American if you’re not familiar with it.
Sweet potatoes are sweet, but they can also be cooked healthy. They are full of nutrients, so let’s not cover that all up with tons of sugar. This recipe pairs the sweetness of the sweet potatoes with honey and balsamic vinegar. It has that sweet with a bit of tang.
To add some crunch, I add green beans, another quintessential holiday side. The green beans add texture, and they cook slightly faster, so they get a bit more of a nice char. Then, I also add lentils, to help beef up the dish and to create some more texture.
In fact, my inspiration for this dish comes from Chris Morocco’s Glazed Sweet Potatoes and Lentils. I decided to skip the vinaigrette and just bake my veggies with it. That way, the sugars in the balsamic vinegar and honey can caramelize while baking, and there is still enough liquid at the end to coat the lentils with it too.
You can make the lentil ahead of time, and chop the sweet potatoes ahead of time. Super easy. When you’re baking something else, you can just add this along with whatever else you have in the oven.
For the adventurous chef.
The nice thing is that the sweet potato acts as a base, so you can add other veggies. If you have some extra fennel, why not add that. You can try it with beets. Sweet potato and beets are a favorite combination of mine. You can also try adding cabbage. The world of veggies is your oyster.
- 1 sweet potato
- 140g of green beans
- ¼ cup of brown or green lentils
- ¼ cup of olive oil
- 1/8 cup of balsamic vinegar
- 2 tsp of honey
- 1 tsp of rosemary
- 1 tsp of minced garlic
- Salt and pepper to taste
- Preheat your oven to 350F or 375F.
- Chop your sweet potato into thin slices. You can keep the skin on. Chop your green beans into 1 ½ to 2-inch pieces. Mince your garlic.
- In a measuring cup, whisk together the olive oil, balsamic vinegar, honey, rosemary, minced garlic, and salt and pepper to taste to create an emulsion as best as you can.
- Then spread the mixture over the sweet potato and green beans. Coat all the pieces and place them on a baking sheet, making sure to evenly spread the veggies. If you have any extra liquid mixture, feel free to pour it veggies. Bake in the oven for 30-45 minutes or until the sweet potatoes are soft.
- While the veggies are baking, boil the lentils in about a cup of water for 20 minutes or until soft. Use a lentil that won’t break down like black or green lentils. I do not recommend red lentils.
- Once the veggies are down baking, mix it in a bowl with the lentils. Any extra liquid from the baking tray, add it to the mixture with the lentil. Then serve warm.