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Roasted Sweet Potatoes with Honey and Sea Salt over Labneh

Caramelized sweet potatoes spooned over cool tangy labneh, drizzled with honey and flaky sea salt.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 3 medium sweet potatoes peeled if desired and cut into thick chunks
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1 cup labneh
  • 1 1/2 tablespoons honey
  • 2 tablespoons parsley or cilantro chopped
  • 2 green onions thinly sliced
  • flaky sea salt
  • extra olive oil for finishing

Method
 

  1. Heat the oven to 425°F.
  2. Toss the sweet potato chunks with olive oil, kosher salt, black pepper, cumin, and red pepper flakes. Spread on a sheet pan and roast for 25 to 30 minutes, turning once, until tender and caramelized.
  3. Spread the labneh on a serving plate or shallow bowl.
  4. Pile the warm sweet potatoes over the labneh. Drizzle with honey and a little olive oil. Finish with herbs, green onion, and flaky sea salt.
  5. Serve immediately while the sweet potatoes are still warm and the labneh is still cool.

Notes

Make your own labneh with Labneh from Scratch or substitute thick Greek yogurt with a pinch of salt.