Balsamic Roasted Sweet Potatoes
- 2 lbs sweet potatoes (about 3 medium), scrubbed and cut into 1-½” cubes
- ½ lb shallots (about 4 large), peeled and quartered lengthwise
- ¼ cup Red Crown Pomegranate Reduction
- ¼ cup + 1 tbsp extra virgin olive oil
- 3 tbsp honey
- ¾ tsp sea salt
- ½ tsp Aleppo pepper or crushed red pepper flakes (optional)
- Freshly ground pepper
- 3 sprigs fresh thyme, stems removed
- 1 cup thick Greek-style yogurt or labneh (preferably full-fat)
Preheat oven to 400 °F. In small bowl, mix yogurt or labneh with pinch of sea salt (about ¼ tsp) and set aside.
Placed cubed potatoes and sliced shallots on a large rimmed baking sheet. In measuring cup combine vinegar, oil, honey, salt, Aleppo pepper and pinch of ground pepper. Whisk until emulsified. Pour ⅔ of the dressing over the potatoes and shallots and toss with hands to evenly coat. Spread out potatoes and shallots on the baking sheet and sprinkle with thyme. Roast until potatoes are tender and slightly caramelized, tossing halfway — about 25-30 minutes total.
Spread yogurt or labneh on a serving platter, more thickly at edges. Top with roasted sweet potatoes and drizzle with remaining dressing.
Labneh: Labneh is a thick Middle Eastern spreadable cheese made from straining yogurt until very thick and creamy. A thick Greek yogurt will also work well (full-fat).
For dairy-free: If you would like to keep this dairy-free, you could use a thick, full-fat coconut yogurt (such as Anita’s or Co-Yo), or a nut milk ricotta cheese (such as Kite Hill). Whatever you use, make sure it is unsweetened.