Sweet potato ebbleskivers with green onions and herb-yogurt sauce

Ingredients:

Sour milk sauce with herbs

• 1 clove of garlic
• 0.5 cup whole milk Greek yogurt
• 0.5 cups of sour milk or kefir
• Grated zest and juice of 1 lime
• 2 tablespoons finely chopped fresh cilantro
• 2 tbsp finely chopped fresh parsley

Ebleskivers

• 2 and 1/4 cups premium flour
• 2 tsp baking powder
• 0.5 tsp of soda
• 1/4 teaspoon fine sea salt
• 1/8 tsp freshly grated nutmeg
• 1/8 tsp freshly ground black pepper
• A pinch of cayenne pepper
• 2 cups of sour milk or kefir
• 2 eggs, separate the whites from the yolks
• 1/2 cup sweet potato puree (from about 1 small baked sweet potato), make sure it's slightly dried out
• 4 tablespoons unsalted butter, melted and cooled, plus extra for frying
• 2 green onions, green and light green parts only, finely chopped
• Special equipment: a frying pan for aebleskiver and a wooden skewer

Preparation:

1. Sauce:
   
   Crush the garlic, sprinkle with salt, and mash with a knife to form a paste. In a bowl, combine the yogurt, sour milk, lime zest and juice, cilantro, parsley, garlic paste, a pinch of salt, and black pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
2. Filling:
   
   In a large bowl, combine the flour, baking powder, baking soda, sea salt, nutmeg, black pepper, and cayenne pepper. In a medium bowl, combine the buttermilk, egg yolks, sweet potato puree, 4 tablespoons melted butter, and green onions. Whisk until smooth. Gradually add the sweet potato mixture to the flour mixture, stirring until a smooth batter forms. In a medium bowl, beat the egg whites until stiff peaks form. Gently fold the beaten whites into the batter.
3. Place the aebleskiver pan over medium heat and brush each well with melted butter. Heat until the butter begins to shimmer. Add 2 tablespoons of batter to each well. Cook until the sides of the aebleskiver are golden brown and easily release from the pan (test with a skewer) and the tops are slightly dry and bubbly, 3-4 minutes.
4. Using a skewer, carefully flip the aebleskivers and fry until dark golden brown on the other side, about 3 more minutes; transfer to a serving platter. Repeat with the remaining batter. Serve the aebleskivers with a sour milk and herb sauce.