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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:  40 min

Ingredients

  • 16 oz plain greek yogurt
  • 1 lemon, zested
  • 2 tsp salt, divided
  • 3 lbs sweet potatoes, peeled cut into 1 1/2 " pieces
  • 3 tbsp honey, warmed
  • ⅓ cup olive oil
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp crushed red pepper flakes
  • flat leaf parsley, chopped
  • green onions, chopped
  • olive oil
  • flaky sea salt

Method

  1. In a small bowl, mix the yogurt, 1 teaspoon salt and lemon zest.
  2. Line a large sieve or colander with cheesecloth or clean, thin (flour sack style) dish cloth; set over a large bowl. Place the yogurt mixture in the colander. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 4-6 hours (longer if you want it to be thicker).
  3. Gently squeeze out any excess liquid over the sink, set aside.
  4. Heat oven to 375 degrees F.
  5. In a small bowl mix the honey, olive oil, cinnamon, ginger, salt and crushed red pepper flakes.
  6. Lay the sweet potatoes out on a rimmed baking dish in a single layer. Drizzle the honey mixture over the potatoes. Roast, tossing occasionally, for 35-40 minutes in oven or until tender.Drizzle with more extra-virgin olive oil.
  7. Spread the labneh onto a platter and top with the roasted sweet potatoes. Drizzle with extra olive oil and sprinkle with parsley, green onions and flakey sea salt to taste.