Roasted Beets & Crispy Smashed Sweet Potatoes on Labneh

Name: Roasted Beets & Crispy Smashed Sweet Potatoes on Labneh
Prep time: 20 min
Total time: 70 min
Yield: 6 as a side
Ingredients: 3, roasted and cut in wedges Fogato roasted beets; 1½ lb Small sweet potatoes; ¼ cup Olive oil; 1½ tsp Salt; 1½ cups (with Fogato fermented honey garlic) Fogato honey garlic labneh; ½ cup Fogato green Szechuan chimichurri; ⅓ cup, chopped Pistachios

On a bed of Fogato honey garlic labneh, topped with green Szechuan peppercorn chimichurri and pistachios.

Ingredients

3, roasted and cut in wedges Fogato roasted beets
1½ lb Small sweet potatoes
¼ cup Olive oil
1½ tsp Salt
1½ cups (with Fogato fermented honey garlic) Fogato honey garlic labneh
½ cup Fogato green Szechuan chimichurri
⅓ cup, chopped Pistachios

Steps

Boil the sweet potatoes until tender, then smash them flat on an oiled pan.
Drizzle with oil and salt and roast at 450°F until crispy.
Open your Fogato green Szechuan chimichurri.
Swoosh the honey labneh across a platter.
Pile on the beets and crispy sweet potatoes.
Spoon over the chimichurri and finish with pistachios.

Made for a party; it scales up easily.

More recipes from Mise by Fogato