Honey Roasted Sweet Potatoes

Step 1 -In a small bowl, combine the yogurt, the lemon zest, and 1 teaspoon of the salt.

Step 2 -Line a large sieve with cheesecloth then set the sieve over a large bowl.

Step 3 -Pour the yogurt mixture into the prepared sieve, then gather the cheesecloth edges to cover the mixture.

Step 4 -Place the bowl in the refrigerator and let the yogurt mixture drain, about 4-6 hours.

Step 5 -Preheat the oven to 375 degrees F.

Step 6 -Gently squeeze out any of the excess liquid from the sieve over the sink and reserve the labneh for serving.

Step 7 -In a second small bowl, combine the honey, 1/3 cup of the olive oil, the cinnamon, the ginger, the remaining 1 teaspoon of the salt, and the red pepper flakes.

Step 8 -Evenly spread the sweet potatoes on a rimmed sheet pan in a single layer and evenly drizzle them with the honey mixture.

Step 9 -Roast the sweet potatoes, tossing occasionally, until they are tender, about 35-40 minutes.

Step 10 -Spread the labneh onto a serving platter and top with the roasted sweet potatoes.

Step 11 -Serve the sweet potatoes topped with the green onions, the parsley, the flaky sea salt, and the extra olive oil.