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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.

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.

Notes

Recipe adapted from [https://www.eatingwell.com/recipe/8003522/hasselback-sweet-potatoes-with-garlic-yogurt-sauce/]

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