Pan-Roasted Sweet Potatoes and Tempeh

Preparation

1. 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.