Sweet Potato Bowls with Spiced Lamb and Mushrooms

Ingredients for Sweet Potato Bowls with Spiced Lamb and Mushrooms

• 1 teaspoon kosher salt, divided, plus more

• 1 large sweet potato (about 450g .), halved lengthwise

• 1/2 fennel bulb (about 170g ), thinly sliced, plus fronds (for serving

• opcional)

• 1/2 cebolla roja pequeña, finamente rebanada

• 60ml apple cider, coconut, or unseasoned rice vinegar

• 45ml de aceite de oliva virgen extra, dividido

• 230g de carne de cordero picada

• 1 cucharadita de comino molido

• 1/2 cucharaditas de canela molida

• 1 teaspoon Aleppo-style pepper, plus more for serving

• 230g wild mushrooms (such as oyster or shiitake), sliced into 1/4" slices

• Yogur natural de leche entera de 120 ml

• 2 cucharadas de jugo de limón fresco

• 1/4 taza de hojas de menta

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.

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

Heat 2 tablespoons oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 teaspoon pepper, and 1/2 teaspoons 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.

Whisk yoghurt, lemon juice, and remaining 1 tablespoon oil and 1/4 teaspoons salt in a small bowl.

Divide potato halves between bowls and mash slightly with a fork. Top with yoghurt 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.

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