Simple Recipes for Every Day
Honey Roasted Sweet Potatoes with Labneh
- Serves: 6
- Prep Time: 20 min
- Cook Time: 4 hrs 30 min
Ingredients
- 16 ounces plain Greek yogurt
- 1 teaspoon lemon zest (from 1 lemon)
- 2 teaspoons kosher salt
- 3 tablespoons honey, warmed
- ⅓ cup extra-virgin olive oil, plus more for serving
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- 3 pounds sweet potatoes, peeled, cut into 1½-inch pieces
- Flat leaf parsley, chopped
- Green onions, chopped
- Flaky sea salt
Ingredients
- 16 ounces plain Greek yogurt
- 1 teaspoon lemon zest (from 1 lemon)
- 2 teaspoons kosher salt
- 3 tablespoons honey, warmed
- ⅓ cup extra-virgin olive oil, plus more for serving
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- 3 pounds sweet potatoes, peeled, cut into 1½-inch pieces
- Flat leaf parsley, chopped
- Green onions, chopped
- Flaky sea salt
Method
In a small bowl, combine the yogurt, lemon zest, and 1 teaspoon of the salt.
Line a large sieve with cheesecloth or a clean, thin dish towel (flour sack style) and set the sieve over a large bowl. Place the yogurt mixture in the prepared sieve. Gather the edges of the cheesecloth to cover the mixture. Place in the refrigerator and let drain for 4 to 6 hours (up to 8 hours if you prefer a thicker labneh). Gently squeeze out any excess liquid over the sink, set the labneh aside.
Preheat the oven to 375°F.
In a second small bowl, combine the honey, olive oil, cinnamon, ginger, salt, and red pepper flakes.
Place the sweet potatoes on a rimmed sheet pan in a single layer. Evenly drizzle the honey mixture over the sweet potatoes. Roast, tossing occasionally, 35 to 40 minutes, or until tender.
Spread the labneh onto a serving platter and top with the roasted sweet potatoes. Drizzle with more olive oil to taste. To serve, sprinkle with the parsley, green onions, and flakey salt to taste.