2 medium sized orange-flesh sweet potatoes, cut into 1/2 inch dice (About 4 cups diced sweet potatoes; these are often called yams in U.S. grocery stores.)
1 T olive oil
1 tsp. dried thyme
salt and fresh ground pepper, for seasoning sweet potatoes
2 cups farro (I used Semi-Pearled Farro.)
4 cups hot vegetable stock (or use 2 cans vegetable broth and a little water)
1 cup thinly sliced green onion
1/2 cup toasted pine nuts

Dressing Ingredients:
1 T Spanish Sherry Vinegar (or unsweetened rice vinegar)
1 T Tahini
1 tsp. Spike Seasoning (probably optional, but it does add flavor)
2 tsp. brown sugar, Splenda, or Stevia
2 tsp powdered Sumac
1/4 cup extra virgin olive oil (use an oil with good flavor)