brown butter + tahini labneh with roasted sweet potatoes
Eating sweet potatoes exclusively in the month of November is just wrong. They are also great in July! and March! and September! and every other month of the year! A big thank you to the Indigenous peoples of America for harvesting this year-round crop for centuries, well before they sadly were used in sweet-potato-marshmallow casserole.
I’m ditching marshmallows and instead using brown butter tahini labneh, mostly because it sounds fancy af but also because it’s delicious. The brown butter gives the labneh a rich, nutty flavor, which is further enhanced with tahini. FYI the leftovers taste great with fruit.
INGREDIENTS
6 sweet potatoes
3 tbsp. olive oil
6 tsp. + 1 tsp. kosher salt
1 1/2 cups labneh
1/4 cup (1/2 stick) unsalted butter
1/4 cup tahini
sesame seeds, for topping
DIRECTIONS
Make the sweet potatoes: Preheat oven to 425ºF/220ºC. Scrub sweet potatoes clean, pat dry, and place on a large baking sheet lined with foil. Rub each sweet potato with 1/2 tbsp. of olive oil and top each with 1 tsp. of salt (yes, it’s salty!). Bake sweet potatoes for 60-75 minutes, or until a fork easy slides through them. Bump heat to high broil, and broil sweet potatoes for 10 minutes, until outsides are charred a bit.
Make the brown butter labneh: Place butter in a medium saucepan over med-high heat. Once butter starts to foam and boil, constantly whisk. You will see the butter begin to take on a toasty brown color, and have a nutty fragrance. When the butter has a deep brown color, turn off heat and let cool for 10 minutes.
Add labneh, tahini, 1 tsp. salt, and 3 tbsp. brown butter to a bowl, making sure to scoop up all of the brown bits from the melted butter. Mix together until incorporated.
To serve, pour labneh in the center of a platter, and using the back of a spoon, press labneh down and outwards to create a well in the center. Top with extra brown butter. Cut sweet potatoes in half or quarters, and serve alongside labneh, or on top.
store: labneh & sweet potatoes in separate airtight containers in the fridge for up to 2 weeks.
diet: vegetarian, gluten-free
eat it with: each other, duh.
brown butter labneh
