About
Honey Roasted Sweet Potatoes demonstrate why you should always make a labneh (strained yogurt) for those special spuds! Sure, it takes some extra time, but the result is a creamy, citrusy dip for your sweet, cinnamon-spiced potatoes to be served over. No matter what else you're serving, these Honey Roasted Sweet Potatoes will be the star! Good things really do come to those who wait!
Ingredients
- For the labneh:
- 2 cups Greek yogurt
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- For the sweet potatoes:
- 3 tablespoons honey, warm
- 1/3 cup extra-virgin olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes, optional
- 3 pounds sweet potatoes, peeled and cut into 1-1/2-inch-thick pieces
- Optional toppings:
- green onions, to taste, chopped
- flat leaf parsley, to taste, chopped
- flaky sea salt, to taste
- extra-virgin olive oil, to taste
Directions
Step 1 -In a small bowl, combine the yogurt, the lemon zest, and 1 teaspoon of the salt.
Step 2 -Line a large sieve with cheesecloth then set the sieve over a large bowl.
Step 3 -Pour the yogurt mixture into the prepared sieve, then gather the cheesecloth edges to cover the mixture.
Step 4 -Place the bowl in the refrigerator and let the yogurt mixture drain, about 4-6 hours.
Step 5 -Preheat the oven to 375 degrees F.
Step 6 -Gently squeeze out any of the excess liquid from the sieve over the sink and reserve the labneh for serving.
Step 7 -In a second small bowl, combine the honey, 1/3 cup of the olive oil, the cinnamon, the ginger, the remaining 1 teaspoon of the salt, and the red pepper flakes.
Step 8 -Evenly spread the sweet potatoes on a rimmed sheet pan in a single layer and evenly drizzle them with the honey mixture.
Step 9 -Roast the sweet potatoes, tossing occasionally, until they are tender, about 35-40 minutes.
Step 10 -Spread the labneh onto a serving platter and top with the roasted sweet potatoes.
Step 11 -Serve the sweet potatoes topped with the green onions, the parsley, the flaky sea salt, and the extra olive oil.
