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Baked Sweet Potatoes with Yogurt Sauce
4 medium sweet potatoes (12 oz. each), scrubbed and pierced
2/3 cup yogurt, plain low-fat
2 green onion, minced
1/2 teaspoon garlic, minced
1/8 teaspoon salt
1/2 teaspoon fresh lemon peel, grated
1/2 teaspoon coriander, ground
pinch cayenne pepper
fresh parsley (garnish), minced
Heat oven to 400F. Bake potatoes until very tender when pierced,
about 1 hour.
Meanwhile, stir remaining ingredients into a bowl. Split potatoes
lengthwise, top with some of the yougurt mixture and sprinkle with
parsley. Serve remaining sauce at the table.
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Baked Yams Yogurt