Ingredients
2 Japanese sweet potatoes (about 1 1/4 pounds total)
2 teaspoons extra-virgin olive oil
1/4 teaspoon grated garlic
1/2 cup frozen edamame
Kosher salt and freshly ground pepper.
3 tablespoons labneh
1 teaspoon fresh lime juice
1/4 teaspoon grated fresh ginger
1/4 teaspoon ground turmeric
Preparation
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.
