baked sweet potatoes with greek yogurt, browned butter + pine nuts
I made this Greek yogurt sauce from Bon Appetit a few years ago to accompany white bean fritters. It’s a beautiful blend of tangy and nutty with bursts of salt – the perfect garnish for a deeply caramelized sweet potato. Sweet potatoes already have a dense and creamy texture, but a dollop of this rich, savory sauce will take the potato up a notch for those extra cold days when you crave something absolutely decadent. Pine nuts and thyme sizzle in the butter for an infusion of flavor but you can use any herb you like; the original recipe called for sage.
Another way I’d like to try this is as twice-baked sweet potatoes. You could mix a dollop of the yogurt with the flesh of the sweet potato and then stick them back in the oven until the tops are golden and brown as in this recipe from Martha Stewart. And of course, this would be the perfect dip for roasted sweet potato wedges or fries.
greek yogurt, browned butter + pine nuts
makes about 3 cups
- 2 (7-ounce) containers 2% Greek yogurt
- 2 tablespoons salted butter
- 3 tablespoons raw pine nuts
- 1/2 teaspoon salt
- Spring of thyme or your favorite herb
- Place yogurt in a medium bowl.
- In a small sauce pan, melt butter over medium heat.
- Add pine nuts, salt and thyme. Cook and stir until pine nuts and butter are brown.
- Remove thyme. Pour butter and pine nuts over yogurt and stir.
- Serve over baked sweet potatoes or as a dip for sweet potato wedges.