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.
Honey Roasted Sweet Potatoes with Labneh 8 Steps
In a small bowl, mix the yogurt, 1 teaspoon salt and lemon zest.
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.
Once you remove yogurt mixture from fridge, gently squeeze out any excess liquid over the sink, set aside.
Heat oven to 375°F.
In a small bowl mix the honey, olive oil, cinnamon, ginger, salt and red pepper flakes.
Toss the sweet potatoes in mixture.
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.
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.