If you’re a fan of bold, smoky flavors and silky-creamy textures, you’ll want to try my latest flavor-packed recipe: Roasted Japanese Sweet Potatoes with Peanut Salsa Macha and Labneh. Inspired by a revelatory dish I had at Holbox in Los Angeles, this recipe pairs caramelized sweet potatoes with a creamy dollop of salted labneh and a generous spoonful of my smoky, spicy Peanut Salsa Macha. Finished with crispy fried onions and fresh cilantro, it’s a side dish or vegetarian main that brings serious depth, crunch, and balance to the table.
Never tried salsa macha? Think of it as Mexico’s answer to chili crisp—nutty, garlicky, spicy, and irresistibly rich. I break down the food science behind every element in this dish, from oil-based flavor extraction to the Maillard reactions that make it sing.
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