Baked Sweet Potatoes

This is a variation on the recipe for this from Nik Sharma's The Flavor Equation, substitutin yogurt for creme fraiche. A great option for a holiday dinner table. 4 sweet potatoes (each 7 ounces [200 grams]), preferably a yellow-fleshed variety such as Garnet or Jewel 2 tablespoons unsalted butter, at room temperature Fine sea salt For the dressing & garnish: 1/2 cup (120 grams) yogurt or sour cream 1 tablespoon maple syrup or honey 1 tablespoon freshly squeezed lime juice 2 teaspoons fish sauce (optional, see Author Notes) 1/2 teaspoon freshly ground black pepper Fine sea salt 2 tablespoons thinly sliced scallions, both green and white parts 2 tablespoons roasted peanuts 1 teaspoon red chile flakes, such as Aleppo, Maras, or Urfa 1/2 teaspoon lime zest To prepare the sweet potatoes, heat the oven to 400°F (200°C). Rinse and scrub the sweet potatoes under running tap water. Slice them lengthwise and place them in a roasting pan, cut side facing up. Brush or smear with the butter and season with salt. Cover the pan with a sheet of aluminum foil and press around the edges to seal snugly. Bake for 20 minutes. After 20 minutes, remove the foil, flip the sweet potatoes, and cook, uncovered, for 20 minutes more, until the sweet potatoes are cooked thoroughly and are tender; a knife inserted into the center of the sweet potato should slide through easily. Remove from the heat and let rest for 5 minutes. To prepare the dressing, in a small bowl, combine the yogurt, maple syrup, lime juice, fish sauce, if using, and pepper. Taste and season with salt. To serve, top the warm roasted potatoes with a few tablespoons of the maple crème fraîche dressing. Sprinkle with the scallions, peanuts, chile flakes, and lime zest. Serve with the extra dressing on the side.