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Simply Delicious

Honey Roasted Sweet Potatoes

PotatoOvenGastro-Pub

Time: 4 hours 30 minutes

Yield: 6 servings

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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!

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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.

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