Loaded sweet potatoes with lamb from Bon Appétit Magazine, March 2019 (page 31)

  • fennel
  • wild mushrooms
  • red onions
  • sweet potatoes
  • apple cider vinegar
  • ground lamb
  • yogurt
  • garam masala
  • Aleppo pepper

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Recipe appears online as "Sweet potato bowls with spiced lamb and mushrooms."

  • KarinaFrancis on April 16, 2019

    I would never have come across this recipe if it wasn’t for clcorbi’s review (thanks!). We roasted the sweet potato and used a whole bulb of fennel, half pickled/half fresh. We loved it, delicious flavours that really work together. Will make again.

  • clcorbi on March 28, 2019

    This recipe has a lot of components but nevertheless comes together really quickly, and the result is such a delicious combination of flavors and textures! Also, the leftovers keep well for lunches. Would make again. I'm not a huge fennel fan so I might switch up the slaw next time, but that's just personal preference.

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