Tahini & Date Sweet potato with Buttery Farro
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Ingredients
- 4 cups water
- 3 tsp salt
- 2 cups farro, rinsed
- 6-8 small sweet potatoes
- 1/4 cup Evoo
- 3 tablespoons salted butter
- 1/2 cup full fat Greek yogurt
- 1/2 cup Tahini
- 1/2 lemon juiced
- 1/2 cup cold water
- 1 small garlic clove
- 1/2 tsp Salt
- Finish with toasted sesame seeds
-
Drizzle of silan (date syrup) can sub maple syrup
Yogurt tahini
Directions
Bring 4 cups of water to boil with 2 tsp kosher salt. Once boiling add in the farro and cook until al dente around 20 minutes. Once it is cooked but still has a bit of a bite, strain and place on a sheet tray to cool. Keep to the side or make in advance and keep in the fridge until use.
- 2. Preheat the oven to 500 degrees F. Place the washed sweet potatoes on the sheet tray and drizzle over 1/4 cup of evoo sprinkle over 1 tsp of kosher salt, rub all over and place in the oven for 40 minutes until soft on the inside and some caramelization happens on the outside.
- 3. Place 3 tablespoons of butter in a pan and add in the farro. Sauté until fluffed and warm and check for seasoning. Place the buttery farro on the bottom of a plate and top with the roasted sweet potatoes. Slice In half and drizzle with the yogurt tahini, silan, toasted sesame seeds and flaky sea salt. Enjoy.