Bake the potatoes: Preheat oven to 400ºF/200ºC. Scrub sweet potatoes clean, pat dry, and place on a large baking sheet lined with foil. Rub each sweet potato with 1/2 tbsp. of olive oil and 1/2 tsp. kosher salt. Bake sweet potatoes for 60-75 minutes, or until a fork easy slides through them.
Make the seeds: While your sweet potatoes are cooling, combine butter and seeds in a small saucepot. Place over medium heat. Once butter starts to foam and boil, constantly whisk. You will see the butter begin to take on a toasty brown color, and have a nutty fragrance. When the butter has a toasted brown color (about 2 more minutes), turn off heat and let cool for 10 minutes.
Whip the potatoes & assemble: Once sweet potatoes are cool enough to touch, peel off the skins and discard. To the bowl of a food processor, add peeled sweet potatoes, labneh, tahini, cinnamon, nutmeg, and sugar. Blend together on high, until all ingredients are incorporated and sweet potatoes are creamy & fluffy.
To assemble, spread whipped sweet potatoes onto a plate. Spoon browned butter seeds on top, and drizzle extra tahini if you’d like!
