Hello everyone!! Got a unique recipe for you today! This one turned out mostly good, except part of the sweet potato didn’t cook all the way through so that part was inedible. Next time I make this dish I will dice up the potato and either bake or steam it that way to ensure a full cook. I had left that stupid thing in the oven for over an hour and a half. It should have cooked.
Anyhow, our ingredients for this one are as follows: sweet potato(s), pomegranate arils, pitted dates, dried apricots, Za’atar seasoning, chives, cumin, orange juice, a lemon (or lemon juice) and turmeric.
Start by cooking the sweet potato. That will take longest.
In a small bowl, whisk together the Za’atar seasoning and lemon juice.
In another small bowl, add the orange juice and the pomegranate arils.
Cut up the dates and apricots into small pieces. This will be a bit challenging, as they are sticky!! I was so happy to find unsweetend, unsulfured apricots! That’s the problem with dried fruit. They use sulfur dioxide (sulfites) as a preservative. It preserves color (which is why the apricots in my picture are brown), extends shelf life, deters bacteria and mold (this being a good thing) and also reduces the amount of nutrients lost in the drying process (for example, Vitamins A & C). This is also a good thing. I’m more concerned about all the added sugar normally put in. Completely unnecessary.
Add the diced up dates and apricots to the orange juice/pomegranate aril mixture and stir it together.
Once the potato is cooked (throughout) slice it up into manageable pieces. Season with the Za’atar lemon juice mixture.
Top the sweet potatoes with the pomegranate/OJ/date/apricot mixture.
Lastly, top with some chives and enjoy!!!
This dish didn’t re-heat very well (unless you keep the pomegranate/OJ/date/apricot mixture separate). But it was still delicious!