This recipe is delicious! We all loved it - the flavor and texture combo is perfect and I now love this method of cooking sweet potatoes. I put parchment paper under the potato halves to keep from stickingUnfortunately this really wasn’t a win for me. It took a while longer for the sweet potatoes to char than expected and they stuck to the pan horribly and then while they themselves were quite tasty neither the yogurt nor crunchies wowed any of us.
Now, caveat, I didn’t have fennel or cumin seeds so I used a much reduced portion of each, ground. The dish wasn’t terrible we certainly ate it but all wanted it to be either more savory or sweet and this seemed like not quite enough of either. The yogurt seemed kind of bland, I think it might’ve benefited from a little bit of sugar. The flavor combos here just weren’t gelling for us but I do like the concept and the different textures.This was so simple and delicious! Perfectly balanced.
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