Baked Sweet Potato with Labneh, kale Pesto and Dukkah Recipe

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Maggie's Recipe for LifeA word of advice: don’t get between me and a roast sweet potato, particularly the ‘old-fashioned’ white or purple variety. And this is one of my favourite ways to enjoy them. Before you finish this book (and I do hope you’ll stick with me on this) I’ll have you loving kale, I promise; the only proviso is to make sure it’s fresh and vibrant when you buy or pick it.

  • Yield: 4 Servings


  • 3 tablespoons rock salt
  • 2 small purple, orange or white sweet potatoes, about 250 g each, unpeeled and scrubbed
  • 100 g labneh
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons dukkah
  • Purple or green basil leaves, to serve
Kale Pesto
  • ½ bunch kale (about 110 g), leaves stripped, stalks discarded
  • 0.33 cup (25 g) finely grated parmesan
  • 1 clove garlic, peeled
  • 1 tablespoon toasted pine nuts or walnuts
  • 15 g basil leaves
  • 100 ml extra virgin olive oil
  • Sea salt flakes
How to Make It
  1. Preheat the oven to 220°C (fan-forced). Line a baking tray with baking paper.
  2. Place 1 heaped tablespoon rock salt under each sweet potato on the lined tray. Prick the sweet potatoes with a fork so steam can escape during cooking. Bake for 30–50 minutes or until golden, cooked through and soft. Remove from the oven and set aside to cool slightly.
  3. Meanwhile, to make the pesto, drop the kale into a saucepan of lightly salted boiling water and simmer for 1 minute. Drain and cool, then squeeze out as much water as possible. Coarsely chop and place in a food processor with the remaining ingredients. Pulse together leaving some texture, then adjust the seasoning.
  4. Place the labneh in a bowl, then stir in the olive oil and season to taste.
  5. Cut the sweet potatoes in half lengthways and place on serving plates. Squash down lightly with the back of a fork, then top with a generous amount of pesto, labneh and dukkah. Scatter with the basil leaves and finish with a final flourish of olive oil.

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