Harissa Smashed Sweet Potatoes with Charred Dates

Instructions

1. Preheat the oven to 425F. Rub each sweet potato with 2 tsp oil, 1/2 tsp salt, and 1/4 tsp pepper; wrap tightly in foil. Bake directly on the oven rack until mostly tender, 45-50 minutes, then reduce the oven to 400F.
2. Heat a cast-iron skillet over high. Char the shallot (cut side down) and dates undisturbed until charred, 3-5 minutes. Transfer to a bowl, cover with plastic to steam, and wipe the skillet clean.
3. Unwrap the potatoes, place between two sheets of parchment, and press to flatten to 1/2-1 inch. Heat 2 Tbsp oil in the skillet over medium; cook the potatoes until golden on the bottom, about 3 minutes. Flip and bake on a sheet at 400F until heated through, about 5 minutes.
4. In the same skillet over medium, brown the butter, stirring, about 3 minutes; stir in the harissa paste until combined and remove from heat.
5. Divide the labneh between two plates; top with the sweet potatoes and drizzle with the harissa brown butter.
6. Coarsely chop the shallot and toss with the dates, cilantro, dill, mint, 1 Tbsp lime juice, 1 Tbsp oil, and 1/4 tsp each salt and pepper. Pile the herb salad on the sweet potatoes and sprinkle with Urfa chile and lime zest.