Honey Roasted Sweet Potatoes with Labneh

4 hours 20 mins Prep Time

40 mins Cook Time

Written By

Nadia Boachie

This dish is the perfect combination of creamy labneh and spicy honey-glazed sweet potatoes. If you have never cooked with labneh before, it is simply just strained yogurt that results in a thicker consistency, almost like soft cheese. Labneh is typically used in Middle Eastern cooking and lends itself well as an accoutrement to a vegetable dish or as a dip or spread. You can substitute labneh for Skyr in this recipe, an Icelandic cultured dairy product, which has a similar consistency to that of Greek yogurt, but a milder flavour. Skyr is technically classified as fresh sour milk, but it serves the purpose of yogurt.

The contrasting flavours and textures elevate this recipe beyond your run-of-the-mill sweet potato dish. Not only is this dish aesthetically pleasing, but it is also incredibly simple to make and it is a perfect side dish on any occasion.

Ingredients

Honey Roasted Sweet Potatoes with Labneh

16 ounces plain Greek yogurt or Icelandic Skyr
1 lemon, zested
2 teaspoons salt, divided
3 pounds sweet potatoes, peeled, cut into 1 1/2 "-inch pieces
3 tablespoons honey, warmed
1/3 cup olive oil (plus more for finishing)
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes
Flat leaf parsley, roughly chopped
Chives, thinly sliced
Flaky sea salt

Directions

Honey Roasted Sweet Potatoes with Labneh

8 Steps

Step 1

In a small bowl, mix the yogurt, 1 teaspoon salt and lemon zest.
Step 2

Line a large sieve or colander with cheesecloth or a clean, thin 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). If you are using Skyr, it is already pretty thick so you may not need to wait as long at 4-6 hours. For Skyr I have waited 1 hour with great results.
Step 3

Once you remove yogurt mixture from fridge, gently squeeze out any excess liquid over the sink, set aside.
Step 4

Heat oven to 375°F.
Step 5

In a small bowl mix the honey, olive oil, cinnamon, ginger, salt and red pepper flakes.
Step 6

Toss the sweet potatoes in mixture.
Step 7

Lay the sweet potatoes out on a rimmed baking dish in a single layer lined with parchment paper. Roast, tossing occasionally, for 35-40 minutes in oven or until tender. Drizzle with more olive oil.
Step 8

Spread the labneh onto a plate and top with the roasted sweet potatoes. Drizzle with extra olive oil and sprinkle with parsley, chives and flakey sea salt to taste.