SWEET POTATOES

By grinder

Ingredients

• 4 medium sweet potatoes
• 1 tablespoon unsalted butter, melted
• 1 teaspoon olive oil
• 1 teaspoon finely chopped fresh thyme leaves
• 1 garlic clove, finely grated on a microplane
• Kosher salt and freshly ground black pepper
• 1/3 cup nonfat Greek-style yogurt
• 1 scallion, white and green parts chopped

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 425°F. Line a baking sheet with aluminum foil.

Make a series of ⅛” slices along each potato, slicing ⅔ of the way through.

Stir together butter, oil, thyme, garlic, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl. Rub potatoes all over with the mixture, getting in between the slices.

Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50-60 minutes. Halfway through the roasting time, remove potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.

Meanwhile, stir yogurt and scallions with a pinch salt and a pinch pepper. Serve sauce with the potatoes.