Sweet Potato with Savoy Cream

Name: Sweet Potato with Savoy Cream
Yield: 6
Ingredients: 2/3 cup plain yogurt; 1/4 cup finely chopped green scallion; 2 tablespoons white wine vinegar; 1 tablespoon chopped fresh savory leaves; 6 large sweet potatoes; 1 egg yolk; Salt and black pepper to taste; For decorating; 18 savory leaves; Accessory; Aluminum foil

1
2/3 cup plain yogurt
2
1/4 cup finely chopped green scallion
3
2 tablespoons white wine vinegar
4
1 tablespoon chopped fresh savory leaves
5
6 large sweet potatoes
6
1 egg yolk
7
Salt and black pepper to taste
8
For decorating
9
18 savory leaves
10
Accessory
11
Aluminum foil

Ingredients

1
2/3 cup plain yogurt
2
1/4 cup finely chopped green scallion
3
2 tablespoons white wine vinegar
4
1 tablespoon chopped fresh savory leaves
5
6 large sweet potatoes
6
1 egg yolk
7
Salt and black pepper to taste
8
For decorating
9
18 savory leaves
10
Accessory
11
Aluminum foil

Directions

1
Wash the sweet potatoes thoroughly and dry with paper towel
2
Make small holes in them and wrap each one with a double layer of aluminum foil
3
Roast them in the oven, turning occasionally, for 40 minutes or until they're soft
4
If desired, roast them in the same time
5
While roasting, prepare the cream
6
In a pan, heat the vinegar and scallion over low heat
7
When the vinegar has almost completely evaporated, remove from heat
8
On one side, mix the egg yolk, yogurt, salt, and pepper
9
Add the mixture to the pan and heat over low, stirring until it starts to simmer
10
Remove from heat and add chopped savory leaves
11
Remove the aluminum foil, cut each sweet potato into four pieces, and drizzle with the sauce
12
Garnish the plate with fresh savory leaves.