-This recipe makes enough for one baking pan of kibbeh. The pan I used is a 12-inch round pan. The size of the pan will determine how thick or thin your kibbeh will be but it will always be yummy.
-If you choose to boil your sweet potatoes instead of baking, peel and quarter them and start them in cool water and bring it to a boil. Once they are just tender, but not falling apart, drain them and put them back in the hot pot to dry off some excess water.
-Easily make this kibbeh gluten-free but substituting 3 cups of cooked quinoa for the bulgur wheat and replacing the flour with an equal amount of gluten-free flour or chickpea flour.