Ingredients :

• Bulgur — Pre-cooked cracked wheat. It cooks in 10-12 minutes, stays firm, and absorbs flavors well. Use medium bulgur — fine becomes mushy too fast, coarse takes too long and remains a bit grainy under the tooth.
• Sweet potato — The hero of the bowl. It must be firm, with no soft spots when pressed. Cut cubes of about 2 cm — no smaller, otherwise they shrivel and burn before caramelizing.
• Skyr — Icelandic yogurt. Thicker than Greek yogurt, less acidic, high in protein. As a backup, Greek yogurt works — just thin it out with a spoonful of water so it becomes pourable.
• Pecans — Their slight bitterness balances the sweetness of the potato and the richness of the sauce. Crush them roughly by hand — we want irregular crunchy pieces, not a powder.