|4||Medium-Sized Sweet Potatoes|
|3 Tbsp.||Butter, Melted|
|1 tsp.||Olive oil|
|1 tsp.||Thyme, Whole|
|1 tsp.||Rosemary, Cracked|
|1 Tbsp.||Garlic, Minced|
|To Taste||Sea Salt, Coarse|
|To Taste||Black Pepper, Fine Ground|
|1 Small Container (6 oz.)||Plain Greek Yogurt|
|1 Tbsp.||Chives, Dried|
1) Preheat oven to 400°F.
2) Make a series of ⅛" slices along each potatoes, slicing ⅔ of the way through. (Note: Use wood spoon handle as a stopping tool).
3) Stir together 2 Tbsp. of the butter, oil, thyme, rosemary, minced garlic, salt and black pepper in a small bowl. Rub all over potatoes, getting the mixture into the cracks.
4) Place on baking sheet and roast. After 30 minutes, remove potatoes and run a fork gently across the tops using light pressure to fan the slices apart from one another.
5) Use the remaining 1 Tbsp. of melted butter and gently spread on potatoes with pastry brush and place back in the oven. roast for another 30 minutes or until potatoes are tender in the center and crisp on the outside. Remove from the oven.
To Make Greek Yogurt Chive Sauce:
In a small bowl, simply mix together Greek yogurt, chives, salt and pepper. Refrigerate in advance or serve immediately. Use as a dipping sauces for slices of fanned sweet potatoes.
Products Used In This Recipe: