Twice Baked Sweet Potatoes with Tahini Yogurt and Pomegranate Seeds

Directions

1. First potato bake: Preheat oven to 400 degrees. Rub all 4 sweet potatoes lightly with olive oil, sprinkle with a pinch of salt and pepper, and poke 4-6 times all over with the tines of a fork. Place directly on the middle oven grates, placing 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.)
2. Second potato bake: Preheat oven to 450 and line a sheet tray with parchment paper. Smoosh 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.
3. Melt the butter, honey and big pinch of red pepper flakes in a small saucepan. Off the heat, 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.
4. 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.
5. 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!