Step 1

In a small bowl, mix the yogurt, 1 teaspoon salt and lemon zest.Line a large sieve or colander with cheesecloth or clean, thin (flour sack style) dish cloth; set over a large bowl

Step 2

Place the yogurt mixture in the colander

Step 3

Gather edges of cheesecloth to cover yogurt

Step 4

Place in refrigerator and let drain for 4-6 hours (longer if you want it to be thicker).Gently squeeze out any excess liquid over the sink, set aside

Step 5

Heat oven to 375 degrees F.In a small bowl mix the honey, olive oil, cinnamon, ginger, salt and crushed red pepper flakes

Step 6

Lay the sweet potatoes out on a rimmed baking dish in a single layer

Step 7

Drizzle the honey mixture over the potatoes

Step 8

Roast, tossing occasionally, for 35-40 minutes in oven or until tender.Drizzle with more extra-virgin olive oil.Spread the labneh onto a platter and top with the roasted sweet potatoes

Step 9

Drizzle with extra olive oil and sprinkle with parsley, green onions and flakey sea salt to taste