Name: Hasselback Sweet Potatoes with Garlic Yogurt Sauce
Ingredients: 1 head Garlic; 1 Tsp Olive oil (plus 3 Tbsp, divided); 3-5 sweet potatoes Sweet potatoes (depending on size); 1/2 Tsp Cumin; 1/2 Tsp Salt (plus 1/8 Tsp, divided); 1/8 Tsp Cayenne pepper; 1/2 cup Plain Greek yogurt; 1 Tbsp Parsley (finely chopped for garnish); 1/4 Tsp Black pepper; Grated lemon zest (for garnish (optional))

Hasselback Sweet Potatoes with Garlic Yogurt Sauce

These sweet potatoes offer a tasty balance of crispy on the outside and tender on the inside. Garnishing with parsley and lemon zest brings a fresh and bright finish to the dish.

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Ingredients

Garlic 1 head
Olive oil, plus 3 Tbsp, divided 1 Tsp
Sweet potatoes, depending on size 3-5 sweet potatoes
Cumin 1/2 Tsp
Salt, plus 1/8 Tsp, divided 1/2 Tsp
Cayenne pepper 1/8 Tsp
Plain Greek yogurt 1/2 cup
Parsley, finely chopped for garnish 1 Tbsp
Black pepper 1/4 Tsp
Grated lemon zest, for garnish (optional)

Instructions

Position rack in bottom of oven; preheat to 425°F. Line a baking sheet with parchment paper or non-stick spray.
Cut off and discard about 1/4 inch from top of garlic head, exposing the cloves. Place the garlic head on a piece of foil and drizzle with 1 teaspoon of oil (or melted butter). Wrap completely with foil. Transfer to prepared baking sheet.
Make crosswise cuts every 1/8-inch along each sweet potato, slicing almost to the bottom but not all the way through; place on baking sheet with the garlic.
Mix together the cumin, 1/2 teaspoon salt, cayenne, and the remaining oil (or butter) in a small bowl. Brush the oil mixture into the cuts of the potatoes until they’re completely covered. Drizzle any remaining oil into the cuts.
Put the potatoes and garlic into the oven until the garlic is soft (about 30 minutes). Transfer the garlic to a cutting board to cool. Continue roasting the sweet potatoes until the insides are tender and the outsides are crispy (about 20-25 more minutes).
Squeeze the garlic cloves from their skins into a small bowl. Add yogurt, parsley, pepper, and the remaining 1/8 teaspoon salt; mix until well combined.
Serve the sauce with the sweet potatoes. Garnish with parsley and/or lemon zest, if desired.