Baked Sweet Potatoes with Edamame and Ginger Labneh

Name: Baked Sweet Potatoes with Edamame and Ginger Labneh
Prep time: 15 min
Total time: 75 min
Ingredients: 2 Japanese sweet potatoes (about 1 ¼ pounds total); 2 teaspoons extra-virgin olive oil; 0.25 teaspoon grated garlic; 0.5 cup frozen edamame; Kosher salt and freshly ground pepper.; 3 tablespoons labneh; 1 teaspoon fresh lime juice; 0.25 teaspoon grated fresh ginger; 0.25 teaspoon ground turmeric

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By

Riley Wofford

Updated on March 14, 2022

Baked Sweet Potatoes with Edamame and Ginger Labneh — Photo: Nico Schinco

Prep Time:

15 mins

Total Time:

1 hr 15 mins

Servings:

2

Labne has a dense, spreadable texture similar to cream cheese and is a low-calorie staple in Middle-Eastern cuisines. This baked sweet potato recipe uses a ginger-spiked labne in place of sour cream for a healthier but no less indulgent substitute.

Ingredients

2 Japanese sweet potatoes (about 1 ¼ pounds total)
2 teaspoons extra-virgin olive oil
¼ teaspoon grated garlic
½ cup frozen edamame
Kosher salt and freshly ground pepper.
3 tablespoons labneh
1 teaspoon fresh lime juice
¼ teaspoon grated fresh ginger
¼ teaspoon ground turmeric

Directions

Preheat oven to 400°F. Prick sweet potatoes all over with a fork and place on a parchment-lined baking sheet. Roast until very tender, about 1 hour. Heat oil and garlic in a small skillet over medium; cook, stirring, until fragrant, 1 minute.
Add edamame and cook, stirring, until warmed, 1 to 2 minutes. Season with salt and pepper. In a small bowl, whisk together labneh, lime juice, ginger, and turmeric; season to taste. Split open potatoes, season, and fill with edamame and yogurt mixture.