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 (optional, but we could all use a little spice in our lives).
Pro tip: Baking the sweet potatoes cut-side down creates a tasty caramelized layer, while splitting them helps speed up the cooking time. It’s a win-win.