TasteToronto | Honey Roasted Sweet Potatoes with Labneh

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Honey Roasted Sweet Potatoes with Labneh

Easy

Honey Roasted Sweet Potatoes with Labneh

Nadia Boachie

Nadia Boachie

Honey Roasted Sweet Potatoes with Labneh

Method

Honey Roasted Sweet Potatoes with Labneh 8 Steps

  • Step 1

    In a small bowl, mix the yogurt1 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.

Tags:

Cooking At Home

Fall recipes

Toronto Recipes

Honey Roasted Sweet Potatoes with Labneh

Easy

Honey Roasted Sweet Potatoes with Labneh

Nadia Boachie

Nadia Boachie

Honey Roasted Sweet Potatoes with Labneh

Yields:

Serves 6

Prep Time:

4 hours 20 mins

Cook Time:

0 hours 40 mins

0.0

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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

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Method

Honey Roasted Sweet Potatoes with Labneh 8 Steps

  • Step 1

    In a small bowl, mix the yogurt1 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.

Tags:

Cooking At Home

Fall recipes

Toronto Recipes

Honey Roasted Sweet Potatoes with Labneh