Ingredients
Four large sweet potatoes.
Three cups of plain yogurt.
Three tablespoons lemon.
Three quarters cup of loosely chopped parsley.
Three quarter teaspoons teaspoon salt.
Three tablespoons olive oil.
Preparation
Preheat oven to 350 degrees fahrenheit.
Using a large sharp knife, chop four large sweet potatoes into roughly one inch by one inch cubes. Then, set them on a baking tray filled with three tablespoons of olive oil and season with a quarter teaspoon salt and pepper. Place in the oven for roughly 25-30 minutes, or until soft.
While the potatoes are cooking, stir three cups of plain yogurt, three tablespoons of lemon, the parsley, and half a teaspoon of salt.
Once the potatoes are finished, remove them from the oven and place in a large bowl. Wait until they are completely cool, and spoon the yogurt mixture over the top. Either, leave as so, or mix together for a delicious winter salad. If you’d like, garnish with parsley for a simple, but noticable finishing touch.
