The smell that rises when the sweet potato starts to caramelize — that base of warm sugar, almost like a light caramel setting — is what convinced me to make this bowl on repeat. A weekend bowl. Not quick-quick. You take your time, you let the oven do its job.
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.
