Hasselback Sweet Potatoes

I'm a big fan of sweet potatoes in general, but these are definitely my favorite.  Just don't plan on these for dinner if you're in a hurry.  These are a bit of work, and it takes about an hour to bake them, so plan accordingly.

4 medium sweet potatoes
1 Tbsp butter, melted

1 tsp olive oil

1 tsp finely chopped fresh thyme leaves

1 garlic clove, minced

Kosher salt and freshly ground black pepper

1/3 cup nonfat Greek-style yogurt

1 green onion, white and green parts chopped

Preheat the oven to 425 degrees.  Line a baking sheet with foil

Make a series of 1/8" slices along each potato, slicing 2/3 of the way through.  

Stir together the butter, oil, thyme, garlic, 1/4 tsp salt and d1/4 tsp pepper in a small bowl.  Rub the potatoes all over with the mixture, getting in between slices.

Place on the baking sheet and roast until the center of the potatoes are tender and the outside is crisp, 50 minutes to an hour.  Halfway through the roasting time, remove the potatoes from the oven and run a fork gently across the tops of the potatoes, using light pressure, to fan the slices and separate them from one another.  Return to the oven to finish baking.

Meanwhile, stir the yogurt and green onion slices with a pinch of salt and a pinch of pepper.  Serve the sauce with the potatoes.