Sweet Potato with Labneh
Fluffy on the inside, crispy on the outside – this sweet potato recipe is the perfect balance of comfort and zing. Finished with a cooling spoonful of labneh infused with fried garlic, lemon zest and curry leaves, it’s a modern twist with bold flavour.
Ingredients
2 large sweet potatoes
1 cup Bekaa Labneh
2 cloves garlic, finely sliced
Zest of 1 lemon
Juice of ½ lemon
8–10 curry leaves
2 tbsp olive oil
Salt and pepper, to taste
Optional: chilli flakes and chopped herbs to garnish
Method
Scrub and dry the sweet potatoes. Pierce each with a fork a few times and place in the air fryer. Cook at 200°C for 35–40 minutes, or until soft inside and crisp outside.
Meanwhile, heat olive oil in a small pan. Add sliced garlic and curry leaves, frying until fragrant and lightly golden. Set aside to cool.
In a bowl, mix the Bekaa Labneh with lemon zest, juice, and a pinch of salt. Swirl in the cooled garlic and curry leaf oil.
Slice sweet potatoes open and fluff the inside with a fork. Generously dollop with the labneh mixture.
Finish with a sprinkle of chilli flakes and chopped herbs, if using. Serve with lemon wedges.
