Thanksgiving is right around the corner and if you are still vacillating about your dinner menu for that day , let me take take the sweat out of the side options atleast with this blog post. Don't these baked hassleback sweet potatoes seal teh deal for you appetizer wise? They are healthy , take minimum fuss to prepare and have Thanksgiving written all over them. Need more pitching ? How about the extremely healthy dip/sauce that goes with it ?Give it a try and you are bound to get compliments galore !! Please feel free to leave a thank you note later :-)
3 medium sweet potatoes
1 tbsp unsalted butter
1 tsp olive oil
1 tbsp Italian seasoning
1 finely grated garlic
1/2 tsp salt
1/2 tsp black pepper
For the sauce -
1/3 cup non fat yogurt
Pre heat the oven to 425 degrees F and line a baking tray with aluminum foil.
Wash the sweet potatoes and now make 1/8 th inch cuts 2/3 rd of the way through.
Take a small bowl and stir in it butter , olive oil ,salt , pepper and Italian seasoning.
Bake it in the pre heated oven for close to an hour till the outside is crisp and the inner parts tender. In my oven it took 55 minutes.(at half time , take out and run a fork or knife gently with some pressure across the top so that the individual slices get separated.While it is the oven , prepare the dip/sauce by stirring the yogurt and scallions with a pinch each of salt and pepper.
Take out from then oven , cool and serve with the yogurt sauce.
Cranberry Upside Down Cake , Mexican Corn Bread and Southern Corn Bread.