I’ve been wanting to make this recipe for glazed sweet potatoes and lentils from bonappetitmag since the October issue came out last month. I finally got around to it, and let me tell you, those taters are really something else. I’m used to just digging into my baked sweet potatoes right as they come of the oven, so it was definitely a little more work, but for that glaze and those crispy edges… worth it 🤤
I decided to serve everything with rice noodles. A little word of advice— stir your noodles when you plunk em in the water. If you don’t you just end up with one big noodley mass. You can’t tell from the picture but beneath all those lentils and sprouts was basically just a big chunk of noodles, needed a fork and knife but still yummy 😂
Q of the day: What did you have for dinner last night?