Grilled Japanese Sweet Potatoes with Chile-Scallion Labneh

Preparation

Japanese sweet potatoes are drier and starchier than orange-fleshed varieties, so boiling them won’t leave them soggy. After charring the wedges on the grill, they’re paired with tangy, rich labneh and finished with a spicy oil studded with grilled scallions, sunflower seeds and sesame seeds.

1. Place potatoes in a HexClad 8QT/7.5 L Hybrid Stock Pot. Cover with 1 inch/2.5 cm water; add 2 teaspoons salt. Bring to a boil over high then reduce to a simmer and cook until a paring knife can be easily inserted in center of potatoes, 25 to 30 minutes. Drain and let sit until cool enough to handle.

2. Preheat HexClad Hybrid Grill Topper on medium-high (about 450°F/230°C) for at least 15 minutes. 

3. While grill heats, cut cooled potatoes lengthwise into wedges, about 1½-inches/3.5-cm thick. Brush all over with 2 tablespoons oil and season with 1 teaspoon salt. 

4. Working in batches, add the wedges to the heated grill topper and cook, turning occasionally, until lightly charred on all sides, 4 to 5 minutes. Transfer to a large platter.

5. In a HexClad 2QT/2 L Hybrid Saucepan, combine remaining 4 tablespoons/60 ml oil and chili flakes. Place on grill and cook, stirring occasionally, until chili flakes sizzle and oil begins to bubble, about 5 minutes. Add scallions, sunflower and sesame seeds and cook until seeds are lightly toasted, 1 to 2 minutes more. Remove from heat and stir in ½ teaspoon salt. 

6. Spread labneh in a shallow dish and spoon sauce over top. Serve with potatoes.

*Note: If your labneh is too thick for dipping, add 1 tablespoon of milk at a time until you reach the desired consistency.

MAKE AHEAD TIPS

Refrigerate boiled and cooled potatoes (uncut) in an airtight container for up to 4 days.