So delicious when served for lunch with Summer Sorrel Soup! There’s a lot to love about sweet potatoes, and even more when they are baked! Fluffy on the inside with heaps of natural sweetness, they are a flavour explosion that I just can’t get enough of. Because they have so much flavour on their own, these treats are amazingly fun to pair with other flavours and texture. I’ve played around with a creamy strained yogurt labneh and a savoury sauce to turn a few humble ingredients into a truly stunning dish. Whether eaten as a main course or side dish, this sweet potato recipe is sure to impress. So grab an apron and let’s get going!
Baked sweet potatoes
Baking is always a fantastic way to make sweet potatoes, as it is with so many vegetables. Time in the oven brings out their natural sweetness and enhances their flavour, while also preserving their nutritional value. When sweet potatoes are baked, their natural sugars caramelise. This results in a deliciously sweet and slightly nutty taste. Baking also gives sweet potatoes a slightly crispy exterior while keeping the interior tender and fluffy, making them a delightful addition to any meal.
Garlic tahini sauce
Looking for a tasty and versatile sauce? Garlic tahini sauce needs to be on your rotation. It combines nutty and savoury flavours with a creamy texture that makes is suitable for all sorts of uses. The magic comes from combining garlic with tahini. Tahini is made from ground sesame seeds and has a rich, slightly bitter taste. Garlic adds a pungent and slightly spicy kick. To make a good thing even better, the sauce has a beautifully creamy and smooth texture. It’s amazing as a dip and because it is not too thick, it works perfectly for drizzling over something else, like I’ve done here with sweet potato. Use it as a dip for vegetables, crackers or bread, as a dressing for salads, or drizzled on top of roasted vegetables. It’s amazingly versatile!
Labneh with Moroccan spice
To really put this recipe over the top, I’ve placed the sweet potatoes on a pillowy bed of labneh. Labneh is a Middle Eastern condiment that is made my straining yoghurt. It’s actually very simple to make. Yoghurt is placed in a cheesecloth and left to drain overnight or over several hours. This leaves behind a thick and tangy soft cheese. Labneh can be the basis for some amazing dips and toppings. It can also act as a substitute for cream cheese or sour cream in recipes. Because labneh has a fairly neutral flavour, it can be seasoned with all sorts of herbs and spices. I’ve chosen to add a Moroccan spice mix Ras el hanout, which to me is a great partner for the sweetness of the potato and the savoury sauce.
Serving suggestions
Whether you see this as a main course or side dish might depend on what side of the Atlantic you live on. I’m happy to serve it as either. If you want it to be a main, a simple garden salad will help round out the meal. If this strikes you as a side dish, try serving with a grilled steak or chicken. It’s also wonderful with a halloumi or beef burger!
Storage and leftovers
If you have any sweet potatoes leftover, they will keep in the fridge in an airtight container for 3-5 days. If you want to try something different with them, try using them in place of white potatoes in casseroles or soups, or in a mash. The garlic tahini dressing will last longer, up to 2 weeks and sometimes longer. The garlic flavour will become more intense the longer you keep it, which I love but may not be for everyone!
