Featured Product: Nancy’s Organic Plain Grass-Fed Yogurt
- 3 Sweet Potatoes
- 2 tablespoons Olive Oil
- ¼ cup Butter
- 1 tablespoon Brown Sugar
- 1 ½ teaspoon Fresh Thyme Leaves
- 1 ½ teaspoon Spicy Paprika
Garlic and Herb Yogurt Sauce
- 6 oz. Nancy’s Organic Plain Grass Fed yogurt
- 3-4 Garlic Cloves
- 1 tablespoon Fresh Thyme
Preheat the oven to 425 degrees and prepare a 9×13 baking dish with oil or cooking spray. Pierce the sweet potatoes with a sharp knife to vent. Wrap each one in a damp paper towel and cook them in the microwave for about 8 minutes, until just tender. Combine the brown sugar, spices and seasonings in a bowl and set aside.
Once the sweet potatoes have finished in the microwave, remove them from the paper towels and place them in the prepared baking dish. Brush them with olive oil.
Taking care not to cut all the way through, create thin horizontal slices across each sweet potato. Place bits of butter between the slices. Sprinkle the sliced and buttered sweet potatoes with the prepared seasoning mixture. Drop the garlic cloves into the baking dish along with the sweet potatoes and place the dish in the oven. Bake for about 10 minutes, until the slices are slightly crisp. Reserving the garlic for the sauce, place the sweet potatoes on a serving platter.
To make the sauce, place the yogurt, garlic, herbs and seasonings into the blender. Pulse until smooth. Serve the sweet potatoes to be shared. The sauce may be drizzled on top or placed on the side for dipping.