4 servings kosher salt and pepper black freshly ground
0.3 cup nonfat yogurt greek-style
1 teaspoon olive oil
1 scallion white green chopped
4 medium sweet potatoes
1 tablespoon butter unsalted melted
Equipment
bowl
baking sheet
oven
aluminum foil
Directions
Watch how to make this recipe.
Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.
Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Rub the 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 minutes to 1 hour. Halfway through the roasting time, remove the 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 the yogurt and scallions with a pinch salt and a pinch pepper.
