Ginger Sweet Potatoes with Labneh
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
Mix honey, olive oil, cinnamon, ground ginger, and red pepper flakes in a bowl. Now, place the sweet potatoes on a rimmed sheet pan, arranging them in a single layer. Evenly drizzle the honey mixture over the sweet potatoes. Roast them for 35 to 40 minutes, tossing occasionally, until they become tender.
Once the sweet potatoes are done, spread the labneh evenly onto a serving platter. Top it with the roasted sweet potatoes. Drizzle with additional olive oil to your liking. Finally, to serve, sprinkle the dish with parsley, green onions, and a touch of flaky salt, adjusting the amounts to your taste.
Labneh
Creamy, tangy, and endlessly versatile—labneh is one of our secret weapons. Whether dolloped, spread, or swirled, it adds a luxurious brightness to the plate. You’ll find it woven throughout our recipes, lending depth without fuss.
