Baked Sweet Potatoes with Garlic Tahini Sauce

Start a day ahead to make labneh. Set a sieve over a large bowl, then line a sieve with two layers of cheesecloth. Scrape the full fat Greek yogurt into the lined sieve, cover it with the overhanging ends of the cheesecloth and let the yogurt drain into the bowl for 24 hours on a  kitchen counter. The following day it will change into the consistency of soft cheese. Refrigerate until needed.

Preheat the oven to 200C/400F. Brush the sweet potatoes with the olive oil and bake in the preheated oven for 45-50 minutes until they are very soft and very easily pierced with a knife.

Make the green tahini sauce while the potatoes are cooking. In a blender combine the tahini paste, lemon juice, a clove of garlic, fresh parsley and water, blend until smooth. You  might need to add more water to achieve desired consistency. Salt to taste.

To serve spread the labneh over a serving platter, sprinkle with ras el hanout spice mix and sea salt, then top with baked sweet potatoes cut in half lengthwise and drizzle with the green tahini sauce liberally.