We found this great, super easy way to upgrade a sweet potato to a meal! You can fry the chipotle without using adobo if you don’t want the smoky flavor. Frying the tempeh crumbles will give it a bacon-like crunch that your non-vegan family/friends will love too.

Ingredients

4 Servings

2 shallots, thinly sliced

2 chipotle chiles in adobo, coarsely chopped

18-oz. block tempeh, crumbled into pieces no bigger than a chickpea

½ cup grapeseed or vegetable oil

Kosher salt

4 medium sweet potatoes (about 1½ lb.), scrubbed, halved lengthwise

1 small crisp apple (such as Pink Lady or Honeycrisp), cored, coarsely chopped

Zest and juice of ½ lime

⅓ cup coarsely chopped cilantro

Preparation
Step 1
Place a rack in bottom third of oven; preheat to 425°. Heat shallots, chipotle chiles, tempeh, and oil in a large cast-iron skillet over high until oil is sizzling, then reduce heat to medium-high and cook, stirring occasionally, until shallots and tempeh are golden brown, 8–10 minutes.

Step 2
Drain tempeh mixture in a fine-mesh sieve set over a large heatproof bowl. Wipe out and reserve skillet. Transfer tempeh mixture to paper towels; season with salt. Let cool (it will crisp as it cools).

Step 3
Add sweet potatoes to bowl with drained oil and season with salt; turn to coat. Arrange sweet potatoes cut side down in reserved skillet; set bowl with remaining oil aside. Roast sweet potatoes, undisturbed, until golden brown and tender, 25–30 minutes.

Step 4
Meanwhile, add apple, lime zest and juice, and cilantro to reserved bowl with oil and stir gently to coat; season apple salad with salt.

Step 5
To serve, transfer sweet potatoes to a platter. Spoon tempeh mixture over and top with apple salad.