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.