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Our Ancho Chili and Coffee Steak Rub is great on steaks, but it also works wonderfully with many vegetables. Here, we've paired this sweet and smoky blend with roasted sweet potatoes, tart lebne, and smoky almonds that would make a great side dish for meats, or serve as a hearty vegetarian main dish.
Fiona Kennedy
4-6 as a side dish
10 minutes
90 minutes
vegetarian
4 medium orange-fleshed sweet potatoes (about 2 1/2-lb.)
1/4 cup olive oil
3/4 cup lebne or Greek yogurt
1/4 cup chopped Italian parsley
pickled red onions or lime halves (optional)
Heat oven to 425F. Prick sweet potatoes several times with a sharp knife and place on a parchment-lined sheet pan. Bake for 45-60 minutes, or until they can easily be pierced with a knife. Remove from oven, and let them sit until they are cool enough to handle.
Remove peel from sweet potatoes. Slice them into 1/2-in. thick rounds and place them on a parchment-lined sheet pan. Brush rounds with olive oil and sprinkle with half of the spice mixture. Flip over the sweet potato rounds and repeat on the other side. Bake potatoes for 15-20 minutes, or until they are lightly browned.
Spread lebne on a large serving platter. Place the sweet potato rounds over the lebne. Sprinkle the chopped parsley and almonds over the sweet potatoes and if desired, garnish with pickled onions or lime juice.
