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Simple Recipes for Every Day

Honey Roasted Sweet Potatoes with Labneh

Honey Roasted Sweet Potatoes over labneh with olive oil and green onions and parsley on a plate
  • 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

Method

  1. In a small bowl, combine the yogurt, lemon zest, and 1 teaspoon of the salt.

  2. 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.

  3. Preheat the oven to 375°F.

  4. In a second small bowl, combine the honey, olive oil, cinnamon, ginger, salt, and red pepper flakes.

  5. 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.

  6. 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.