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Baked Sweet Potato with Lentils and Swiss Chard served in a plate with Labneh on the side

Baked sweet potato with lentils and swiss chard

Shilpi & Etienne | between2kitchens
This restaurant style recipe for oven baked sweet potato, topped with lentils, stewed swiss chard, crispy onions and a creamy herb labneh on the side, is truly delicious and easy to make
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer, Side Dish
Cuisine Australian
Servings 4 people

Ingredients
 
 

for the sweet potato

  • 2 medium sweet potatoes
  • 1 bunch swiss chard (350g/95oz)
  • 1 garlic clove peeled and chopped
  • 2 medium brown onions peeled
  • ½ lemon
  • 250 g brown lentils cooked and strained
  • 2 tablespoon olive oil
  • 125 ml vegetable oil
  • mint and dill leaves for garnish
  • to taste salt and pepper

for the labneh

  • 250 g labneh (made from 500g/2 cups yoghurt)
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint
  • 1 pinch coriander powder
  • 1 pinch cumin powder
  • 1 teaspoon olive oil
  • salt and pepper

Instructions
 

for the sweet potato

  • Wash the sweet potatoes under cold running water and pat them dry. Cut them lengthwise in half and place them in a large mixing bowl. Add olive oil, salt and pepper and mix well.
  • Place on a baking tray with the skin side down and bake in a pre-heated oven at 185 degrees for 30-35 minutes or until they are soft in the centre.

for the crispy fried onions

  • Meanwhile cut the onion in half and slice in fine stripes with a sharp knife. Separate the onions with your hands making sure they are not sticking together.
  • Heat vegetable oil in a deep frying pan on high heat. The oil needs to reach between 160 to 180 degrees. Carefully add the onions in two batches frying them for about 5 minutes until they are golden brown.
  • Remove the onions with a slotted spoon or tongs and place on a parchment paper or paper towel to drain the excess oil. Season with salt and set aside.

for the lentil and swiss chard stew

  • Wash the swiss chard and separate the green leaves from the stems. Cut the greens in stripes and set aside. Cut the stems in sticks and blanche in boiling salt water for 20-30 seconds. Refresh in ice cold water and set aside.
  • In a medium pot re-heat the lentils in olive oil. Add the chopped garlic and cook for 2 minutes. Add the green swiss chard leaves and cook for about 3-4 minutes. Add the swiss chard stems, season with salt and pepper and cook for another 3 minutes. Squeeze some lemon and taste the lentil and swiss chard stew. Adjust the seasoning if needed.

for the labneh

  • in a small mixing bowl combine the labneh with the spices, herbs and olive oil. Season with salt and pepper. Mix well and serve with the baked sweet potatoes.

for assembling the dish

  • Place the lentil and swiss chard stew on top of the baked sweet potato. Add fried onions on the top and garnish with herbs. Serve a spoonful of the herb labneh if serving in a plate otherwise it can also be served in a bowl to share.
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