Labne stands out as the most beloved soft cheese spread in the Eastern Mediterranean, a staple mezze dip that is delicious during all seasons. This recipe transforms the classic combination of candied sweet potatoes and roasted pumpkin seeds—a celebration of Americana. What truly sets it apart is the infusion of labne, beautifully complemented by the crunch of sweet pomegranate seeds and the delightful balance of sweet and tart from pomegranate molasses.

Ingredients:

• 4 medium to large sweet potatoes
• ½ cup olive oil, plus extra for drizzling
• ½ cup pomegranate molasses
• ¼ cup pumpkin seeds
• ¼ cup pomegranate seeds
• 16 oz labne
• 2 tbsp caraway seeds
• 1 tsp Aleppo pepper (optional)
• Salt to taste

Instructions:

1. Cut the sweet potatoes into uniform half-inch cubes and transfer them to a roasting pan.
2. Add the pumpkin seeds, caraway seeds, salt, and olive oil. Thoroughly mix the ingredients, ensuring an even coating, and roast in a preheated oven at 425 degrees for approximately 40 minutes until the sweet potatoes are luxuriously soft.
3. Meanwhile, spread the labne in a plate, add the roasted potatoes with pumpkin seeds on top, drizzle with pomegranate syrup, Aleppo pepper and pomegranate seeds.
4. Serve it with pita bread. Perfect pairing for the Autumn winter holidays hosting.