This started off as Melissa Clark’s recipe for Cinnamon Roasted Sweet Potatoes and Garlic (from Cook This Now). The basic idea of that recipe is roasting (at 425 degrees for about a half hour) sweet potatoes (1 1/2 lbs., peeled and cut in 1″ cubes) after tossing them with 3 Tbl. olive oil, 1 tsp. kosher salt, 1/2 tsp. pepper, 6 whole unpeeled garlic cloves and a broken cinnamon stick. I decided to toss the cooked sweet potatoes (after removing the bits of cinnamon stick) with a batch of cooked quinoa, toasted almonds, dried cranberries and diced prunes. I also added in some lemon juice. When heated through, the ingredients melded together. The dish reminded me of both couscous and tzimmes at the same time.
My only issue with the original dish and my variation is the intensity of the roasted garlic. I think a little less garlic would be better, or maybe it would better to mash one roasted clove and stir it into the dish and leave the remaining roasted cloves on the side for adding as desired.