Sweet Potatoes Recipe

Time1h 15m

Serves2

avocado, za’atar buttermilk, crispy bulgar, and preserved lemons

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Ingredients

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1
Prepare the Sweet Potatoes
Bake the sweet potatoes for 45-60 minutes until they are tender and easily pierced with a fork.
2
Make the Za’atar Buttermilk
In a small bowl, combine the buttermilk with the za’atar, a pinch of salt, and black pepper. Whisk together until well combined.
3
Prepare the Crispy Bulgar
Cook bulgar according to package instructions until fluffy. Then spread it out on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes or until crispy, stirring occasionally.
4
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it lightly with a fork and season with salt and pepper to taste.
5
Prepare the Preserved Lemon
Rinse the preserved lemon under cold water to remove excess salt. Cut it in half, remove the seeds, and chop the rind finely.
6
Assemble the Dish
Once the sweet potatoes are baked, cut them open and fluff the insides with a fork. Top each sweet potato with mashed avocado, a drizzle of za’atar buttermilk, crispy bulgar, and chopped preserved lemon.