Once the weather started cooling off (and by that I mean dropped below 100 degrees everyday), I was itching for a fall lunch. That same week, Kyle decided he wanted sandwiches. That gave me the perfect opportunity to have sweet potatoes! This vegan lentil sweet potato shepherd’s pie was the perfect choice.
It’s from One Ingredient Chef and you can find it here, with much prettier pictures than mine!
The recipe is quick and easy, which is always a plus. That definitely helped me throw it together before our trip to Bahrain so it would be waiting for me when we got back.
I absolutely love sweet potatoes. Here in Kuwait we have Egyptian sweet potatoes in most of the markets. The Egyptian variety have a color much closer to golden-yellow than the orange we usually think of.