Seasoned sweet potato from the oven with fresh chanterelles and a lemon-mustard dressing

I have spent many summers in Sweden, in a house in the forest near to a lake. One of the great things about those summers was that we got to pick our own raspberries, blueberries but also chanterelles. Good firm chanterelles picked fresh taste so much better than the ones you buy in the supermarket!

The other day I bought chantherelles in the supermarket, they came from Poland and they looked great. When I opened the package at home I felt that they were very firm and absolutely full of sand, not cleaned by some machine or washed or whatever they do nowadays to make our lives “easier”. I was dying to taste them and thought of how to prepare them the best way .

This is what I came up with: seasoned sweet potato from the oven with puy lentils, fresh parsley and chanterelles with a lemon-mustard dressing! Boy oh boy it was a terrific combination! It was a real joy to experience that the chanterelles were indeed fresh, firm and tasted great, like they always did when we picked them ourselves. It brought me back to Sweden once again…..

Ingredients: (serves 2-3)

3-4 large sweet potatoes

100 gr. puy lentils

2 bayleaves

200 gr chanterelles

2 spoons lemon oil

1 teaspoon of sumak

2 teaspoons mustard (which ever you like)

2 cloves of garlic finely chopped

1 cm of fresh ginger finely chopped

3/4 teaspoon of chili flakes

pinch sea salt

pinch pepper

handfull of fresh flat parsley

olive oil


Preheat the oven at 200 ℃

Peel and chop the sweet potatoes, place them on a baking tray covered with baking paper and sprinkle the ginger, garlic, chili flakes, pepper and sea salt over it. Then pour some olive oil over everything and mix well. Place in the oven for 20 minutes or so, check every now and then and toss.

Bring a medium size pan filled half with water to boil. When boiling add the puy lentils and the bayleaves and let boil softly for 15 minutes.

Fry the chanterelles in some coconut oil until they are golden brown, sprinkle some fresh pepper over it.

Make a dressing of the lemon oil and the mustard, the sumak and some pepper. If you do not have lemon oil you can use olive oil and fresh lemon juice.

Tear the parsley leaves of the stem.

Mix everything nicely in a dish (sweet potatoes in the middle, lentils on the side and the chanterelles spread over both) sprinkle the parsley leaves over the whole dish and pour the dressing over everything but mostly over the lentils.