Sweet Potato Kibbeh

Begin by peeling all the potatoes and cutting them into large 2 inch cubes. In a medium pot, add the potatoes, water, and a pinch of salt. Boil the potatoes for about 20 minutes, until easily pierced by a fork. Drain the cooked potatoes and add them to a large bowl. Using a potato masher or ricer, mash the potatoes completely.

Add ¾ cup of fine bulgur in a medium sized bowl. Add enough hot water to rise about 1 inch above the bulgur.

Prepare the kamoune by adding a halved small onion to a food processor. Add the fresh mint leaves, kamoune spice and salt and pulse until the onions are diced very fine. Add the bulgur and pulse a few more times until fully combined. Add to the mashed potatoes.

Half the onion and thinly slice.

Add 2 tablespoons of olive oil on the bottom of the pan and spread until the entire pan is greased. Add the onions and arrange on a single layer.

Pre-heat the oven to 400 degrees.

Once the soaked bulgur has soaked up all the water and fluffed up, add to the mashed potatoes. Season with 1 teaspoon of kamoune spice blend and salt. Mix thoroughly with your hands until fully combined.

Ladle big spoonsful of the kibbeh mixture over the onions. Wet your hands so the spreading process is easier and using your hands, spread the kibbeh in a single layer until all the onions are covered.

Using a thin knife, score the kibbeh into slices (like a pizza) then diamonds, or, however you would like.

Top with the remaining 2 tablespoons of olive oil.

Bake for 60-70 minutes, depending on your oven, until browned.