When the sweet potatoes are completely cooked, remove them from the oven (don't turn it off though, you'll need to use it again later) and
let them cool for a few minutes until you can safely handle them, then either peel them by pulling gently on the skin or scoop the flesh out with a spoon.
Directions: While Emmer Farro is cooking combine and mix ingredients
for the dressing in a large bowl / Cook farro in 7 C of water or broth: bring to boil, salt, turn to simmer and cover / Cook 50 — 60
minutes or
until farro is tender, but with a little bite / Drain thoroughly and pour immediately into bowl with citrus dressing / Mix and
let cool a bit / / Stir in dried fruit, larger pieces chopped coarsely / Refrigerate / Before serving, sprinkle toasted or candied hazelnuts on top along with a
few extra cranberries or cherries / Can be served at room temperature on a bed of coarsely chopped kale that has been lightly dressed in a little more of the citrus dressing.