How to make
Ingredients
4 (about 1.5 kg total)
Sweet Potatoes2 tbsp (25 mL)
Olive Oil1/2 tsp (2 mL) each
Salt and freshly ground Black Pepper2 tbsp (25 mL)
PC® Unsalted Country Churned Butter1 pkg (227 g)
PC® Whole Cremini Mushrooms1 tbp (15 mL)
All-Purpose Flour1-1/2 cups (375 mL)
PC® Organics Vegetable Broth1/2 cup (125 mL)
PC® Blue Menu® Green Lentils cooked1 tbsp (15 mL)
PC® Naturally Brewed Soy Sauce1 tbsp (15 mL)
Finely Chopped Fresh Parsley1 cup (250 mL)
Cheddar Cheese Curds
How to make
- Step 1
Arrange 1 oven rack in bottom third of oven. Preheat oven to 425°F (220°C).
- Step 2
Peel sweet potatoes; halve lengthwise. Cut each half lengthwise into 4 wedges. Transfer to large bowl; add oil, salt and pepper and toss to coat. Spread in single layer on parchment paper-lined large rimmed baking sheet.
- Step 3
Bake in bottom third of oven, turning sweet potatoes once, until golden and slightly crispy, 35 to 40 minutes.
- Step 4
Meanwhile, melt 1 tbsp butter in large skillet over medium-high heat. Add mushrooms; cook, stirring often, until softened and golden, 6 to 8 minutes. Add remaining 1 tbsp butter; cook, stirring, until melted. Add flour; cook, stirring, 1 minute.
- Step 5
Stir in broth, lentils and soy sauce; bring to a boil. Reduce heat to a simmer; cook, stirring occasionally, until thick enough to coat back of spoon, about 10 minutes. (If necessary, gradually stir in more broth or water to reach desired consistency.) Stir in parsley. Keep warm.
- Step 6
Divide sweet potatoes among small serving dishes. Top with cheese curds and mushroom mixture, dividing evenly.
