Hassleback-style potatoes allow to achieve both the creamy and crispy textures with flavor throughout the entire spud.
4 medium sweet potatoes
1 tbsp salted Amish butter | Melted
1 tsp oil | grapeseed or olive
1 tsp fresh rosemary | Finely chopped
1 garlic clove | finely grated
1/3 cup yogurt
Fresh cracked pepper
Fresh chives | Chopped
*Special Tools We Recommend
Cast Iron Skillet, Roasting Pan, Garlic Press, Chop Sticks (to prevent cutting through potatoes!)
Preheat the oven to 425 degrees F. Lightly oil your cast iron skillet.
Make a series of 1/8 inch slices along each potato, slicing 2/3 of the way through (place chop sticks on either side of the potato to prevent cutting all the way through).
Mix together the softened butter, oil, rosemary, pressed garlic, pinch of salt and 1/4 tsp pepper in a small bowl.
Rub the potatoes all over with the mixture making sure to get it in between the slices.
Place potatoes in the cast iron skillet & roast until the center of the potatoes are tender & the outside is crisp (approximately 1 hour; however 30 minutes into the baking time, take the potatoes out of the oven and using a silicone basting brush, fan the potatoes by brushing across the top gently, using light pressure.
The goal is to separate them ever so gently to create the fan appearance and allow the center of the potato to cook evenly).
Stir the yogurt with a pinch of sea salt and pinch of pepper.
Serve the yogurt with the potato & garnish with chopped chives.