INSTRUCTIONS

1. Arrange rack in the center of oven. Preheat oven to 350°F.
2. For the potatoes, prick sweet potatoes all over with a fork, then rub with oil to fully coat. Sprinkle with salt to evenly cover. Roast, directly on the center rack, until potatoes are very tender when pierced with a fork, approximately 1 hour to 1 hour 10 minutes.
3. Meanwhile, for the pickled onions, combine onions with lemon juice, oil, salt, and sumac in a medium bowl. Let stand, stirring often, until potatoes have finished cooking.
4. To assemble, combine labneh with garlic in a small bowl. Sprinkle parsley over pickled onions, tossing to fully coat. Split open each potato lengthwise, then spoon over some labneh mixture. Top with pickled onions and walnuts. Drizzle over hot sauce. Garnish with dill and additional parsley. Serve immediately with additional hot sauce.