- 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!
Labneh: Labneh is a thick Middle Eastern spreadable cheese made from straining yogurt of its moisture until you have a very thick and creamy cloud of deliciousness. A thick Greek yogurt will also work well, but go for the full-fat 4 or 5% stuff (as I always recommend).
For dairy-free: If you would like to keep this dairy-free, you could use a thick, full-fat coconut yogurt (such as Anita’s or Co-Yo), or a nut milk ricotta cheese (such as Kite Hill). Whatever you use, make sure it is unsweetened.