Grilled Japanese Sweet Potato Skewers and Herbed Labneh
A scrumptious mix of earthy sweetness and creamy tartness.
Makes 20 skewers
20 wooden skewers, soaked for at least 30 minutes
Ingredients:
Herb labneh
1 cup homemade or store-bought labneh
1⁄2 preserved lemon, finely diced*
1 handful fresh herbs, finely chopped (tarragon, dill, parsley)
Sweet Potato Skewers:
2 pounds Milliken Farms Japanese sweet potatoes* Salt and pepper to taste
1 green onion, thinly sliced, for garnish
Fresh herbs for garnish (dill, cilantro, etc)
Method:
Make the herb labneh: Place the labneh in a small bowl. Add the chopped preserved lemon and chopped fresh herbs and fold them into the labneh. Set aside.
Make the sweet potato skewers: Cut the sweet potatoes into small wedges (3-5 inch depending on the size of your sweet potatoes, roughly the size of steak fries. Place them in a large pot and cover them with water by about 1 inch. Bring to a boil and simmer until the sweet potatoes are just tender, about 10 minutes.
Carefully drain the sweet potatoes. When they are cool enough to handle, thread the sweet potatoes onto the soaked wooden skewers, 1 piece of sweet potato per skewer.
Lay the skewered potatoes on a baking sheet. Brush the sweet potatoes with olive oil on all sides, and season with salt and pepper.
Heat your grill to high. Place the sweet potatoes on the grates and close the lid of the grill. Let the sweet potatoes cook about 2-3 minutes per side or until char marks appear.
Place the sweet potato skewers on a serving platter alongside the herbed labneh. Garnish with scallions and fresh herbs.
Notes:
Milliken Farms has some of the very best Japanese sweet potatoes in Santa Barbara. You can substitute with any type of sweet potato.
If you do not have preserved lemon, then you can substitute freshly grated lemon zest from 1-2 lemons depending on your preferences.
Recipe, photo and styling by Katherine Knowlton, private chef, caterer and founder of Happy Chance Edibles.
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