Servings: 4
Medium sweet potatoes 
Unsalted butter
1 tbsp, melted
Olive oil 
1 tsp
1 clove, grated
Thyme leaves 
1 tsp, chopped
Kosher salt 
to taste
Ground black pepper 
to taste
Nonfat Greek yogurt 
1/3 cup
1, chopped
Hasselback Sweet Potatoes
10 m
1 h 0 m
Ready in:
1 h 10 m
  1. Preheat the oven to 425° F (210° C/Gas mark 7). Prepare a baking sheet by lining it with foil. 
  2. Cut parallel slits in the sweet potatoes, leaving the bottom intact. Space the slices 1/8-inch apart. 
  3. In a bowl, mix butter, oil, garlic, salt (1/4 tsp), thyme, and ground black pepper (1/4 tsp). Rub the sweet potatoes with the mixture. Arrange the potatoes on the prepared baking sheet. 
  4. Bake in the preheated oven for 50 minutes, or until tender. Remove the sweet potatoes from the oven halfway through and nudge the layers apart if they're sticking together.
  5. To make the sauce, combine yogurt, scallions, salt, and pepper. Serve the Hasselback Sweet Potatoes with the sauce.