Sweet Potato “Cups” filled with Dried Fruits and Couscous

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:

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