Labneh is a very thick, strained yogurt. It's made by bundling up plain yogurt in a cheesecloth, then hanging it up to let the liquid drain out over a few hours. You can make it yourself really easily (here's my guide for how to make labneh ), find it in speciality stores or just use a thick Greek yogurt in its place.

Can I make this in advance?

You can! Because this is great at room temperature too, it's a great make-ahead dish for parties or entertaining. You can roast the sweet potatoes 2 days in advance but don't mix the salsa with the sesame oil and lime juice until you're ready to serve. You can prepare the salsa elements and then just mix through the liquid when ready.

What's the best miso to use?

I use white miso paste in this recipe - its savoury sweetness works really well with the sweet potatoes. This type of miso is generally the one you'll find most easily in stores too. Different types of miso have different strengths, so just taste it before you use it.

Miso Roasted Sweet Potatoes with Labneh and Chilli Lime Salsa

Description

Tossing sweet potato wedges with a zingy miso glaze and roasting them until golden is a pretty unbeatable combination. These miso roasted sweet potatoes are easy, moreish and can be enjoyed hot or cold. Pile them onto creamy labneh, drizzle with a fresh salsa and you’ve got a star of a dish.

Ingredients

Units Scale

For the miso sweet potatoes –

2.2lbs/1kg sweet potatoes (kumara)
2 tablespoons white miso paste
1.5 tablespoons honey
2 tablespoons olive oil

For the chilli lime salsa –

1/2 cup cilantro (coriander) leaves, chopped
1/2 red chilli, finely chopped
1 scallion (spring onions), finely chopped
1 tablespoon sesame oil
1 tablespoon lime juice (or use lemon)
Zest of 1 lime (or use lemon)
1/2 teaspoon salt

To serve –

1/2 cup labneh (or use thick Greek yogurt)
1 scallion, finely sliced lengthways and put in a glass of water (this will make the strips curl up)
1 tablespoon toasted sesame seeds

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Instructions

Make the miso glaze. Start by heating your oven to 400F/200C fan and get a large oven-proof dish or tray ready. Add the 2 tablespoons of miso paste, 1.5 tablespoons of honey and 2 tablespoons of olive oil into a large mixing bowl. Mix well with a whisk or a fork, until you get a cohesive, thick sauce. You’ll need to mash up the miso a bit to mix it through.
Roast the sweet potatoes. Chop the sweet potatoes into large chunks – I like to cut them into quarters, lengthways, and then each quarter into 3 pieces. Add the chopped sweet potatoes to your oven dish or tray, then pour over the miso glaze. Toss them well so that they’re completely coated in the glaze. Arrange the sweet potatoes so they’re on a single layer (this will help them cook evenly and roast rather than steam, which will happen if they’re all on top of each other). You may need to use 2 trays or dishes for this. Roast for 45 minutes, stirring them a couple of times throughout the cooking time. You’re looking for them to be golden, with charred edges and easily pierced with a fork.
Make the chilli lime salsa. While the sweet potatoes are cooking, add ½ cup of chopped cilantro leaves, chopped red chilli, scallion, 1 tablespoon of sesame oil, 1 tablespoon of lime juice, the zest of 1 lime and ½ a teaspoon of salt to a small bowl. Whisk with a fork to combine well, then set aside.
Assemble and serve. Once the potatoes are tender and golden, remove them from the oven. Spread the labneh onto the base of a large serving dish, hollowing out the middle a little. Pile the roasted sweet potatoes on top, then spoon over the chilli lime salsa. Finish with a sprinkling of sesame seeds and curly scallions. Serve!

Notes

PREP AHEAD: You can roast the sweet potatoes two days ahead of time, but don’t mix the salsa with the sesame oil and lime juice until you’re ready to serve. You can prepare the salsa elements and then just mix through the liquid when ready.

INGREDIENT NOTES: Labneh is a thick, strained yogurt. It’s really easy to make yourself – have a look at my guide for how to make labneh – or use a thick Greek yogurt instead. If you can find the brand Fage, I find that it’s thick enough to use as labneh which is a great quick hack.

SUBSTITUTIONS: Leave out the chilli in the salsa if you’re worried about the heat – it’s not a super spicy salsa and it works well with the sweetness of the sweet potatoes, but it will be just as tasty without. I know cilantro can be a controversial herb – so if you’re in the camp of those who don’t like it, switch it out for mint or flat-leaf parsley.

Prep Time: 10
Cook Time: 45
Category: sides
Method: oven
Cuisine: asian

Nutrition

Serving Size: 150g

Keywords: sweet potatoes, kumara, roasted kumara, miso sweet potatoes, miso kumara, roasted sweet potatoes