Sweet Potato “Cups” filled with Dried Fruits and Couscous

January 15, 2017

by: Chef Avi Chamal

Ingredients:

5 slices of sweet potato, each 2” thick

5 tbsp. date honey (or regular honey)

3 tbsp. roasted almond slivers

3 tbsp. prunes, cubed

3 tbsp. dried apricots, cubed

3 tbsp. dried cranberries

6 dates, sliced

2/3 cup cooked couscous, seasoned with salt and pepper

1 onion, sliced into small cubes

Olive oil

Brown sugar

Preparation:

1. Scoop out the middle of the sweet potato slices to form a cup; this can be done with a tablespoon.
2. Spread olive oil over the sweet potato “cups” and sprinkle with brown sugar.
3. Place in 350°F (177° C) oven and bake till sweet potatoes are golden and soft.
4. Sauté the onion in a small amount of olive oil.
5. Add the dried fruit and stir-fry for about five minutes.
6. Add the couscous.
7. Remove from pan and spoon the filling inside each sweet potato cup.
8. Top with date honey (Silan), and serve.

Source: Boys Town Jerusalem