Baked Sweet Potato Hasselbeck

Ingredients:

• 4 medium sweet potato
• 1 tbsp (15 g) butter, melted
• 1 teaspoon olive oil
• 1 teaspoon finely chopped thyme leaves
• 1 clove garlic, finely grated
• 1/3 tbsp. low-fat yogurt
• 1 green onion, chopped

Preparation:

1. Preheat oven to 220°C. Line a baking sheet with aluminum foil.
2. Make slits 0.3 cm apart along the length of each potato, cutting down 2/3 of the way. In a small bowl, combine the butter, olive oil, thyme, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub the sweet potato with the mixture, working it into the slits.
3. Place the potatoes on a baking sheet and bake until the inside is tender and the outside is crisp, 50 minutes to 1 hour. Halfway through baking, remove the potatoes from the oven and gently run a fork over the tops, fanning out the slices.
4. Meanwhile, mix the yogurt with green onions, a pinch of salt, and a pinch of pepper. Serve the sauce with the sweet potatoes.