BAKED SWEET POTATOES WITH EDAMAME AND GINGER LABNEH
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.
Provided by Riley Wofford
Time 1h15m
Number Of Ingredients 9
Steps:
- 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.
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