There is a lot of inspiration behind this dish. This picture on Sprouted Kitchen’s Instagram sent me on a hunt for Bon App’s method of twice baking these crispy, irregular shaped potatoes. Rather than pairing the butter/honey/cider vinegar bathed beauties with coconut yogurt and harissa like Sprouted Kitchen, I piled them on a generous bed of tahini yogurt and finished them off with a mix of herbs, nuts and seeds. I’ve made this dish countless times, a rare testament to how good it is. The recipe is long but not nearly as hard as it looks.

Ingredients
4 medium sweet potatoes
4 tablespoons butter
¼ cup honey
big pinch red pepper flakes
2 tablespoons apple cider vinegar
salt
1 cup 2% of full fat greek yogurt
¼ cup tahini
Several handfuls of mixed herbs (cilantro, scallions, mint and/or basil)
½ cup toasted mixed nuts and seeds (I used slivered almonds, pepitas and sesame seeds)
seeds from one-half pomegranate (or about 1/2 cup)
zest of one lemon

Method
First potato bake: Preheat oven to 400 degrees. Rub all 4 sweet potatoes lightly with olive oil, sprinkle with a pinch of salt, and poke 4-6 times all over with the tines of a fork. Place directly on the middle oven grates, situating a sheet pan on the rack below to catch any dripping. Bake for 60-75 minutes until soft. Remove to cool. (You can do this hours to days in advance, just refrigerate your baked potatoes until you’re ready to cook them.)
 
Second potato bake: Preheat oven to 450 and line a sheet tray with parchment paper. Smush the cooled sweet potatoes lightly with the heel of your palm, and then tear them into bite size-ish pieces. Try to keep a little skin on each piece of sweet potato. Transfer to a bowl.
 
Melt the butter, honey and big pinch of red pepper flakes in a small saucepan. Take off the heat and stir in the apple cider vinegar. Pour ¾ of this liquid over the sweet potatoes, add a generous four-finger pinch of salt and toss gently as the potatoes are super soft. Save the remaining spicy honey butter for serving.
 
Arrange the potato pieces skin-side down on the sheet tray and bake undisturbed for 25-30 minutes. The bottom of the sweet potatoes should look almost a little burnt. Remove sheet tray and allow the potatoes to cool for 10 minutes.
 
Finish the dish: Mix the greek yogurt and tahini together. Dollop this mix over the bottom of a platter and spread slightly with the back of a spoon. Artfully arrange the crispy sweet potatoes over the top of the tahini yogurt, then shower them with the herbs, nuts and seeds, and pomegranate arils. Finish with the zest of one lemon and the remaining honey butter. ENJOY!
 
Serves 4-6