Roasted sweet potatoes & labneh
Portions:
20Preparation Time:
Cooking Time:
Ingredients
1 cup (250 mL) olive oil
2 1/2 tsp (12.5 mL) thyme
2 1/2 tsp (12.5 mL) ground coriander
1 1/4 tsp (6.25 mL) ground cinnamon
Salt and pepper to taste
2.25 kg
Arctic Gardens sweet potatoes
2/3 cup (165 mL) honey or maple syrup
5 cups (1.1 kg) labneh
1 bunch flat-leaf parsley, chopped
2 lemons, zested
2 pomegranates
Olive oil for finishing
Preparation
1. Preheat combi oven to 450°F / 100% humidity.
2. In a large bowl, mix olive oil and spices, add frozen sweet potatoes, and toss well to coat evenly.
3. Arrange sweet potatoes in a single layer on parchment paper-lined sheet pans. Bake for 8 to 10 minutes or until tender and lightly roasted. Drizzle with honey or maple syrup right out of the oven.
4. Spread labneh on a serving platter (allow about 1/4 cup per serving) and arrange roasted sweet potatoes on top. Finish with a drizzle of olive oil, then sprinkle with parsley, pomegranate seeds, and lemon zest.
