A Vegetarian's Dream Sweet Potato Dinner

epicurious.com

Kay Aerts-Miller

Full Time Rver on a plant based journey. Serving, cooking, going where the Lord leads.

6 small sweet potatoes (garnet yams), halved lengthwise

7 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

1 tsp. kosher salt, divided, plus more

1 ¼ tsp. freshly ground black pepper, divided

½ cup black or green lentils

½ lb. maitake mushrooms, trimmed, torn into pieces

6 oz. feta, crumbled (about 1 cup)

¼ cup tahini

1 small garlic clove, crushed

¼ cup fresh lemon juice, divided

1 bunch dill, coarsely chopped (about 1 ½ cups), divided

2 scallions, finely chopped

Directions at epicurious.com

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