Sweet Potato Bowls with Spiced Lamb and Mushrooms

A hearty and flavorful bowl featuring tender steamed sweet potatoes topped with spiced ground lamb, wild mushrooms, and pickled fennel and onions. Finished with a tangy yogurt sauce and fresh mint for a perfect balance of warm, tangy, and fresh flavors.

2 servings

54 min

Published October 4, 2025

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

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

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

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

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

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

2 min

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