Baked Sweet Potato with Sweet Carrot Sauce

This can be doubled, tripled, etc, pretty easily. 1. Puncture your sweet potato a few times with a fork and put in a 400 degree preheated oven. This depends on the size of your sweet potato, but leave it in until tender and the skin is about to fall off (took me about 40 minutes). Meanwhile... 2. Chop the carrots into manageable sizes. Mix the chunks with sugar and cinnamon to taste and then steam the carrots until tender; you can either do so with a steamer on the stove, or by simply putting the carrot chunks/sugar/cinnamon in a bowl with a tablespoon of water, cover with a plate, and nuke until tender. 3. Once tender, mix the carrots with 1 tablespoon of the apple cider vinegar and mix until pureed. You may need to add more water or vinegar as needed to taste. Set aside. 4. Now mix your yogurt with as much cinnamon as you want and the final 1/2 tablespoon of apple cider vinegar (or more as needed). Hopefully the potato will be done soon after preparing everything else. 5. Take the sweet potato carefully out of the over, roll it in a table cloth to tenderize the skin, and then cut an X in the top. Being very careful not to burn yourself, pinch and squeeze the sweet potato until some of the flesh comes out. You can discard this, save it for another recipe, or just mix it with the carrot. 6. Now use a fork to press and mix the carrot mix into the potato, top with the yogurt mix, and sprinkle, if you wish, with more cinnamon. Dig in!!