Whipped Sweet-potato And Chile Labne Recipe
Make Whipped Sweet-potato And Chile Labne Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sweet Potato Purée
Chile Labneh
Chile Oil & Garnish
Method
Sweet Potato Purée
- 1
Cook sweet potatoes
Place the peeled and cubed sweet potatoes in a medium pot and add enough cold water to cover by 1 inch. Add 1/2 teaspoon of the fine sea salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook until very tender, about 12–15 minutes. Drain thoroughly and return to the warm pot for 1–2 minutes to dry out excess moisture.
- 2
Mash and season
Transfer the hot sweet potatoes to a food processor or use a hand mixer in a bowl. Add the butter, whole milk, and maple syrup. Process or whip until completely smooth and airy, about 1–2 minutes in a food processor or 2–3 minutes with a hand mixer. Taste and stir in the remaining 2.5 teaspoons fine sea salt and the black pepper; adjust seasoning as needed. Keep warm or cover and set aside at room temperature while you make the labneh and chile oil.
Chile Labneh
- 3
Prepare labneh
In a medium bowl, combine the labneh, olive oil, lemon juice, smoked paprika, ground cayenne, minced cilantro, and 1 teaspoon fine sea salt. Stir until smooth and fully integrated. Taste and adjust acidity or heat by adding a little more lemon juice or cayenne if desired. The labneh should be creamy and slightly tangy with a gentle chile warmth.
Chile Oil & Garnish
- 4
Infuse chile oil
In a small saucepan, add the neutral oil, dried chile flakes (or Aleppo pepper), and the thinly sliced garlic. Warm over low heat until the oil is shimmering and the garlic becomes just lightly golden, about 3–4 minutes — do not let the garlic brown or burn. Remove from heat and let the oil cool slightly so it infuses for 5 minutes. Strain out the garlic if you prefer a clear oil, or leave the slices in for garnish.
- 5
Assemble the dish
Spread the chile labneh in an even layer on a shallow serving plate or in the center of a platter. Spoon or pipe the warm whipped sweet potato over the labneh, creating gentle peaks or a smooth mound. Drizzle 2 tablespoons of the warm chile oil over the sweet potato and around the labneh, reserving a little for finishing. Scatter the toasted pepitas, crumbled feta (if using), and chopped chives over the top. Finish with a light sprinkle of flaky sea salt and the remaining chile oil for shine and extra heat.
- 6
Serve
Serve immediately with warm pita, grilled flatbread, or crisp vegetables for dipping. Leftovers can be refrigerated separately (labneh and sweet potato) for up to 2 days; reheat sweet potato gently before assembling.