Hassel Back Sweet Potato

Instructions

• ♥ Preheat the oven to 200ºC.
• ♥ Cut 4 pieces of aluminium foil large enough to cup the sweet potato. Make a mould with foil for each potato. Then make a series of 5mm slices along each potato, slicing ⅔ of the way through.
• ♥ In a small bowl stir together the butter, oil, thyme, garlic, and salt and pepper to taste. Rub the potatoes all over with the mixture, getting in between the slices.
• ♥ Place each potato inside the mould and put them on a baking tray.
• ♥ Roast until the centre of the potatoes are tender and the outside is crisp, 50 minutes to 1 hour.
• ♥ Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.
• ♥ Meanwhile, stir the yogurt and chives with a pinch salt and a pinch pepper. Serve the sauce with the potatoes and enjoy!