So delicious, you won't even realize it's super healthy, too
– medium sized sweet potatoes – olive oil or avocado oil – greek yogurt – preserved lemons minced – smoked paprika – ground pepper – fresh dill or mint leaves – red pepper flakes optional – flaky salt
Preheat the oven to 400 degrees. Halve the scrubbed sweet potatoes and turn cut side facing down. Pierce the backs of the potatoes several times with a fork.
Turn over and liberally oil the sweet potatoes’ cut sides, arrange them cut side down on a parchment-lined baking sheet, and bake for 30-45 minutes or until fork-tender.
In a small bowl, combine the greek yogurt, Paprika, preserved lemons, black pepper, and olive oil. Refrigerate until ready to use.
Plate the sweet potatoes cut side up, dollop with the preserved lemon sauce, top with fresh dill or mint, and sprinkle on the flaky salt and red pepper flakes.
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