Start your Build

Sweet Potato Bowls With Spiced Lamb and Mushrooms

Original Post on Bon Appetit by Anna Stockwell 

The preparation has changed here for off-road/camping use


1 tsp. kosher salt, divided, plus more

1 large sweet potato (about 1 lb.), 

½ fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional)

½ small red onion, thinly sliced

¼ cup apple cider, coconut, or unseasoned rice vinegar

3 Tbsp. extra-virgin olive oil, divided

½ lb. ground lamb

1 tsp. ground cumin

½ tsp. ground cinnamon

1 tsp. Aleppo-style pepper, plus more for serving

8 oz. wild mushrooms (such as shiitake, oyster, chanterelle, porcini, hen of the woods, black trumpet), sliced into ¼" slices


½ cup plain full-fat yogurt

2 Tbsp. fresh lemon juice

¼ cup mint leaves




  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.

  • Our Favorite Veteran Focused Non-Profits
  • Sweet Potato Bowls With Spiced Lamb and Mushrooms
  • Need Extra Fuel? Here are some options.
  • Walt's favorite items - Gift Guide for the adventurer in your life