- Boil the sweet potatoes whole until al dente but not over cooked.
- Remove from water and cool at room temperature.
- Once cool enough to hold, break sweet potatoes into large pieces.
- In a pan, add oil until it shimmers and cook potatoes until caramelizing, flipping occasionally.
- Toss potatoes with chipotle, oil, and salt.
- Serve with yogurt and scallions.