Chard Sweet Potatoes With Maple Butter and Yogurt Garlic Sauce
1 cup 2% plain greek yogurt
(6–8) garlic cloves
Kosher salt to taste
2 sweet potatoes scrubbed
4 tablespoons Brooklyn Buttery maple butter divided
2 tablespoons honey
1 teaspoons poppy seeds (optional)
1 teaspoon sesame seeds (optional)
Flaky sea salt
Pulse 1 cup greek yogurt, garlic, and salt in food processor or blender until combined, transfer to ramekin or small bowl and set aside.
Preheat oven to 400 degree fahrenheit. Place sweet potatoes in a large skillet. The sweet potatoes should only take up half the pan. pour in water just enough to cover the bottom of the skillet. Cover the skillet in tin foil and bake until tender 30-45 minutes. Using tongs remove the potatoes from the skillet and place on cutting board to cool. Save the skillet. Slice sweet potatoes in half length wise.
Place the saved skillet in the oven to heat up for 20 minutes. Remove and add 4 tablespoons butter in skillet. Place potatoes cut side down on buttered heated skillet and place back in oven to roast for 18 minutes.
Dollop yogurt garlic sauce on plate, place sweet potatoes on top, drizzle honey and sprinkle poppy/sesame seed mixture on top. Enjoy!