Chipotle Roasted Sweet Potatoes with Labneh
This is an easy recipe that my family loves me to make every year. This serves two but can be scaled up.
How to Make It
Combine chipotle peppers, pomegranate molasses, garlic, lemon juice, vinegar, and olive oil in a blender and blend until emulsified into a vinaigrette.
Preheat oven to 375°F. Peel and cut the sweet potatoes into large chunks. In a large bowl toss with 1/3 of the dressing. Place in one layer on a parchment-lined tray (do not crowd) and roast for 30–40 minutes or until tender. Remove from oven and let cool.
Meanwhile, make the labneh: In a medium bowl combine yogurt, garlic, lemon juice, zest, olive oil, and salt, and stir to combine.
To assemble: Warm the potatoes in the oven and toss with remainder of the dressing. Spoon a dollop of the labneh on the side to garnish. Drizzle with pomegranate molasses and pomegranate seeds to finish.
Ingredients
Directions
Combine chipotle peppers, pomegranate molasses, garlic, lemon juice, vinegar, and olive oil in a blender and blend until emulsified into a vinaigrette.
Preheat oven to 375°F. Peel and cut the sweet potatoes into large chunks. In a large bowl toss with 1/3 of the dressing. Place in one layer on a parchment-lined tray (do not crowd) and roast for 30–40 minutes or until tender. Remove from oven and let cool.
Meanwhile, make the labneh: In a medium bowl combine yogurt, garlic, lemon juice, zest, olive oil, and salt, and stir to combine.
To assemble: Warm the potatoes in the oven and toss with remainder of the dressing. Spoon a dollop of the labneh on the side to garnish. Drizzle with pomegranate molasses and pomegranate seeds to finish.