Charred Maple Butter Sweet Potatoes with Sizzled Seeds & Labneh

Sweet potatoes are slow roasted until just soft, then based in a gloriously golden maple butter that’s spiked with rosemary, thyme and chilli. Served slightly charred on a bed of creamy labneh and topped with sweet sizzled seeds that are almost like a crunch of praline. If you have limited room in the pan, split your ingredients and prepare these in two separate batches. This is not your average sweet potato!

Lunch

Dinner

A Little Longer

Serves 4-6

Prep Time 5 Mins

Cook Time 50 Mins

Method

1
Preheat the oven to 180 degrees celsius and line a large baking tray with just enough aluminium foil to cover the base. Cut the sweet potatoes in half and lay them on top of the tray. Drizzle over the olive oil and season well with salt and pepper. Tear off another large sheet of foil to cover the potatoes. Pinch the edges to create a tight seal, then place into the oven to slowly roast for 40 minutes or until soft and just cooked through.
2
Meanwhile, in a small mixing bowl combine the labneh with the garlic and a pinch of sea salt. Stir to combine, then set aside in the fridge until ready to use.
3
Heat the butter in a large non-stick skillet over a high heat. Once the butter has melted, place the sweet potatoes in the pan flesh side down. Turn the heat down to medium and add the rosemary, thyme, chilli flakes and maple syrup. Using a spoon, base the sweet potatoes in the sauce, then add the sunflower and pumpkin seeds to the pan. Pan fry for a further minute or until the seeds have started to turn golden and the sweet potato has begun to slightly char. Turn off the heat and flip the sweet potato, allowing it to rest in the pan for a minute. Carefully remove everything from the pan and set aside.
4
Assemble - smear the labneh over the base of a large flat platter. Place the sweet potatoes on top, followed by the crunchy seeds and any extra pan juices. Serve immediately.