To make the garlic yogurt aioli, finely mince 1 clove of garlic and add it to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon white wine vinegar, 1/2 teaspoon fresh lemon juice, 1/2 teaspoon dried parsley, season generously with sea salt and freshly cracked black pepper and mix everything together, while you continue to mix slowly pour in about 1 tablespoon of extra virgin Spanish olive oil, then cover with seran wrap and add to the fridge

Grab 1 large sweet potato, rinse it under cold running water and scrub it well, pat dry with paper towels and start cutting it in slices that are between 1/4 inch to 1/8 of an inch in thickness

Line the slices of sweet potatoes in a single layer on a cutting board and brush the tops of them with some extra virgin Spanish olive oil, then season with sea salt and freshly cracked black pepper, then dust them off with some smoked paprika and a sprinkle of dried thyme

Heat a large grilling pan with a medium heat, once the pan get´s hot start adding the slices of sweet potatoes (seasoned side down) into the grilling pan, then brush the tops of them with some extra virgin Spanih olive oil and season with sea salt, grill them between 2 1/2 to 3 minutes per side, cook in batches to not over-crowd the pan

Transfer the garlic yogurt aioli to a bowl and place on a plate, decorate the grilled sweet potatoes around the garlic yogurt aioli and garnish with some freshly chopped parsley

Enjoy!