Quickly scrub the sweet potatoes clean, then slice into 3cm rounds.
Place in a 25cm × 30cm roasting tray with the whole unpeeled garlic bulb, and toss with 1 tablespoon each of olive oil and red wine vinegar, a pinch of sea salt and black pepper and the Cajun spice.
Arrange in a flat layer and roast for 1 hour, or until soft, gnarly and caramelized.
Once done, squeeze all the soft, sweet, creamy, mild roasted garlic out of the skins into the yoghurt, mash together, then taste and season to perfection.
Trim and finely slice the spring onions.
Spoon the yoghurt across a plate or platter, stack the sweet potato on top, drizzle with ½ a tablespoon of extra virgin olive oil, sprinkle over the spring onions, dish up and daddy dance.
