Sweet Potato Bowls With Spiced Lamb And Mushrooms

• 1 tsp. kosher salt, divided, plus more
• 1 large sweet potato (about 1 lb.), halved lengthwise
• 1/2 fennel bulb (about 6 oz.), thinly sliced, plus fronds (for serving; optional)
• 1/2 small red onion, thinly sliced
• 1/4 cup apple cider, coconut, or unseasoned rice vinegar
• 3 Tbsp. extra-virgin olive oil, divided
• 1/2 lb. ground lamb
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1 tsp. Aleppo-style pepper, plus more for serving
• 8 oz. wild mushrooms (such as oyster or shiitake), sliced into 1/4" slices
• 1/2 cup plain whole-milk yogurt
• 2 Tbsp. fresh lemon juice
• 1/4 cup mint leaves

1. Fill a large pot with about 1" water; season with a big pinch of salt. Set a steamer basket in pot. Cover pot and bring water to a boil. Add potato, cover, and steam until fork-tender, 20-25 minutes.
2. Meanwhile, toss sliced fennel, onion, vinegar, and 1/4 tsp. salt in a medium bowl. Let sit, tossing occasionally, at least 10 minutes and up to 30 minutes.
3. Heat 2 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, cinnamon, 1 tsp. pepper, and 1/2 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.
4. Whisk yogurt, lemon juice, and remaining 1 Tbsp. oil and 1/4 tsp. salt in a small bowl.
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.

kosher salt, sweet potato, fennel, red onion, apple cider, extravirgin olive oil, ground lamb, ground cumin, ground cinnamon, pepper, wild mushrooms, milk, lemon juice, mint leaves

Taken from www.epicurious.com/recipes/food/views/sweet-potato-bowls-with-spiced-lamb-and-mushrooms (may not work)