A few weeks ago, I found myself with guests coming over for dinner in a matter of hours and no menu planned. This was a highly unusual occurrence, as I am usually one to obsess over a dinner menu until it haunts my dreams. Luckily, I casually had two whole pasture-raised chickens on hand (as one does). On the side, I wanted something intensely flavored, unique, comprised of pantry staples and quick and easy (guests were on the way!). The resulting dish checked all those boxes and has quickly become a mainstay in our house — these addictive balsamic roasted sweet potatoes and shallots with yogurt.
Roasting vegetables or even fruit (omg plums!) with balsamic vinegar is an obsession of mine, because I adore the sweet-tangy flavor notes and extra caramelization it lends. Here, I combine balsamic vinegar, honey, olive oil and Aleppo pepper (or crushed red pepper flakes) in a dressing that coats the sweet potatoes and shallots before and after roasting for an extra flavor boost. To further balance the flavor and texture, I serve the roasted potatoes over thick and creamy salted yogurt or labneh with a sprinkle of thyme. The result is a dynamic combination of flavors — sweet, tangy, salty, spicy, creamy, herbaceous — that is positively swoon-inducing.
You’ve got to love a recipe that combines simple pantry staples to create an elevated dish that will wow at a dinner party while also satisfying your kids. Serve these sweet potatoes alongside roast chicken or salmon, or make it a meal unto itself by mixing in cooked lentils, perhaps with a simple green salad. Side note: I try to always have watermelon radish on hand to shave into salads on a moment’s notice. It never ceases to elevate a salad and wow guests, with minimal effort. That’s my party trick for today.
Enjoy! xo Maggie
p.s. for another roasted sweet potato recipe, check out this sweet potato, orange and fennel salad with miso tahini dressing — a favorite!Print
- 2 lbs sweet potatoes (about 3 medium), scrubbed and cut into 1.5” cubes
- 1/2 lb shallots (about 4 large), peeled and quartered lengthwise
- 1/4 cup balsamic vinegar
- 1/4 cup + 1 tbsp extra virgin olive oil
- 3 tbsp honey
- 3/4 tsp sea salt
- 1/2 tsp aleppo pepper or crushed red pepper flakes (optional)
- Freshly ground pepper
- 3 sprigs fresh thyme, stems removed
- 1 cup thick greek-style yogurt or labneh (preferably full-fat)
- Preheat oven to 400 degrees. In a small bowl, mix the yogurt or labneh with a pinch of sea salt (about 1/4 tsp) and set aside.
- Placed cubed potatoes and sliced shallots on a large rimmed baking sheet. In a measuring cup combine vinegar, oil, honey, salt, Aleppo pepper and a pinch of pepper. Whisk until emulsified. Pour 2/3 of the dressing over the potatoes and shallots and toss with your hands to evenly coat. Spread out the potatoes and shallots as much as possible on the baking sheet (to encourage browning) and sprinkle with the fresh thyme leaves. Roast until potatoes are tender and slightly caramelized, tossing halfway — about 25-30 minutes.
- Spread the labneh on a serving platter, leaving thick swooshes (yes, that’s a technical term) on the edges. Top with the roasted sweet potatoes and drizzle with a bit of the remaining dressing. If you’re feeling fancy, drizzle with a bit of honey, sprinkle with more Aleppo pepper and thyme leaves and a pinch of flaky salt. Enjoy!