Sweet potato-line, dum, dum dum… that's not the Red Sox song, is it? Well, it's in your head now. And while breaking the curse of bambino was sweet for the Boston fans (we're from Chicago; we know a few things about breaking baseball curses), this dish is even sweeter. Syrup combined with the slight spice of harissa coats the sweet potatoes, hitting the flavors out of the park. Almonds are stirred in with farro for a double-play, and goat cheese comes in as the closer in the 9th, a Mariano Rivera of flavor. Wait, he was a Yankee, right? Well, basketball is more our sport.
Add farro to boiling water. Return to a boil, then reduce to a simmer. Cover, and simmer until tender, 19-21 minutes.
Remove from burner. Drain any remaining water from cooked farro and set aside.
While farro cooks, roast sweet potato.
Roast the Sweet Potato and Almonds
Slice sweet potato into ½"-thick wedges. Halve wedges.
Place wedges on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Massage oil into potato wedges.
Spread into a single layer and roast in hot oven until tender, 15-18 minutes.
Carefully, move cooked potato wedges over and place almonds in empty space. Roast until almonds are lightly toasted, 2-4 minutes.
While sweet potato roasts initially, prepare ingredients.
Prepare the Ingredients
Zest and halve lime. Quarter one half and juice remaining half.
Mince parsley, stems and leaves.
Finish the Farro
To cooked farro, stir in roasted almonds, 1 Tbsp. olive oil, 1 Tbsp. lime juice, 1 tsp. lime zest, ½ tsp. salt, and a pinch of pepper.
Finish the Dish
Once potatoes have finished cooking, add harissa and maple syrup to a medium non-stick pan and place over medium heat. Bring to a boil.
Add sweet potatoes and remove from burner. Toss to coat.
Plate dish as pictured on front of card, garnishing with goat cheese (breaking apart with your hands if necessary) and parsley. Squeeze lime wedges to taste over top. Bon appétit!