Sweet Potato Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Wash and dry sweet potatoes; leave skins on. Slice each potato into 1/2-inch rounds or into 3/4-inch thick wedges for a heartier presentation.

In a large bowl, toss the sweet potato pieces with 2 tbs olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Arrange the sweet potato pieces in a single layer on the prepared baking sheet without overcrowding. Roast for 25–30 minutes, turning once halfway through, until tender and edges are caramelized. Remove from oven and keep warm.

While the potatoes roast, make the labneh. If you have strained labneh, use that; otherwise, place 2 cups Greek yogurt in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate for 2–4 hours to thicken (can be done earlier).

Transfer thickened yogurt to a bowl. Stir in 1 tbs lemon juice, 1 minced garlic clove, 1/2 tsp ground cumin, 1/4 tsp sumac (if using), and 1/2 tsp salt until smooth and well combined.

Spoon the labneh into a serving bowl or spread a layer on your serving platter. Drizzle 1 tbs olive oil over the top and set aside.

Toast 3/4 cup walnuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan, until fragrant and lightly browned. Let cool slightly.

In a food processor, combine the roasted red peppers (1 cup), toasted walnuts, 1/4 cup breadcrumbs, 1 tbs pomegranate molasses, 1 tbs lemon juice, 1 tsp Aleppo pepper or red pepper flakes, 1/2 tsp ground cumin, 1/2 tsp salt, and 2 tbs olive oil.

Pulse until a coarse, spreadable paste forms. Taste and adjust seasoning—add more pomegranate molasses for sweetness/tang, salt to taste, or a splash more olive oil for silkiness. Transfer muhammara to a small bowl.

On the serving platter, spread the spiced labneh in a wide oval or create a shallow well in the center. Spoon dollops of muhammara over or beside the labneh, leaving space for the roasted sweet potatoes.

Layer the roasted sweet potato rounds or wedges on top of and around the labneh and muhammara, arranging for color contrast.

Scatter 1/2 cup toasted chopped almonds and 1/2 cup pomegranate seeds over the dish. Sprinkle torn mint leaves (1/4 cup), 1/2 tsp sea salt flakes, and 1/4 tsp freshly ground black pepper evenly.

Finish with 2 tsp pomegranate molasses drizzled in a zigzag and 1 tbs extra-virgin olive oil. Serve warm or at room temperature.