Baked Sweet Potatoes with Edamame and Ginger Labneh

Baked Sweet Potatoes with Edamame and Ginger Labneh
Photo: Nico Schinco
Prep Time:
15 mins
Total Time:
1 hr 15 mins

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.


  • 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


  1. 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.

  2. 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.

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