Sweet Potato Bowls With Spiced Lamb and Mushrooms

Preparation

1. Step 1

   Poke a few holes in the sweet potatoes. Wrap them in foil and place in coals of the camp fire. Be sure to rotate to cook evenly. This can take 30-60 min depending on the size. Another option is to precook prior to leaving home. 

   Step 2

   Meanwhile, toss sliced fennel, onion, vinegar, and ¼ tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30.

   Step 3

   Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and ½ 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.

   Step 4 (Optional)

   Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and ¼ tsp. salt in a small bowl. (Optional )

   Step 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.