Moroccan Sweet Potatoes

Moroccan Sweet Potatoes

This is a 5* recipe and rated company worth.

Ingredients:
4 medium sweet potatoes
1 cup dried brown or pardon lentils, rinsed
1 tablespoon olive oil
1 teaspoon cumin seeds
1 small yellow or white onion sliced
3 cloves garlic, finely minced
2 tomatoes chopped 
    or 1-14.5 can diced tomatoes, drained
1 tablespoon finely grated or mined fresh ginger 
   or 1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 teaspoon sweet paprika
1 tablespoon horissa paste
   or 1 teaspoon ground chili powder
1/2 teaspoon salt
4 cups finely packed baby spinach
Water as needed
2 teaspoons pomegranate molasses (optional)
1/2 cup Lemon Tahini Dressing

Lemon Tahini Dressing
1/4 cup warm water
1/4 cup tahini
1 clove garlic, minced or grated
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon agave nectar or maple syrup
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions:
Preheat oven to 400*F and line a baking sheet with aluminum foil or parchment paper.  Put the potatoes on the baking sheet and prick several times with a fork.  Bake 45 to 60 minutes until fork tender.

Meanwhile, cook the lentils according to the package instructions.  Drain well.

Heat the oil in a large skillet over medium heat.  Add the cumin and cook stirring constantly, for 1 to 2 minutes, until the seeds start to pop.  Add the onions and cook, stirring occasionally for 5 to 7 minutes, until tender and translucent.  Add the garlic and tomatoes and cook stirring frequently for 1 to 2 minutes, until the garlic is fragrant.

Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach.  Cook, stirring frequently until the spinach is wilted, adding water by the 1/4 cup if needed to prevent sticking.  Stir in the pomegranate molasses or maple syrup.  Taste and adjust seasonings if needed.

Make the everyday Lemon Tahini Everyday Dressing:  
Combine all the ingredients in a small bowl or measuring cup and whisk until evenly blended.  If the dressing is thicker than you like, whisk in water by the tablespoonful to achieve the consistency.  Or add several more dollops of tahini to get the sauce to come together.  Store in an airtight container in refrigerator for up to 1 week.