Preheat oven to 300°F.

Prepare the sweet potatoes:

• Arrange sweet potatoes, shallots, thyme, and sage in a 9x13-inch baking dish. Avoid overlapping the sweet potatoes too much. Sprinkle with salt and pour olive oil over top until mostly submerged. It’s okay if some sweet potatoes are exposed, but they should be mostly covered.

Bake the sweet potatoes:

• Transfer the baking dish to the oven. Bake uncovered for 1 hour 15 minutes or until the potatoes are very soft. Remove from the oven and set aside.
• Using a slotted spoon, remove the sweet potatoes and shallots from the dish and transfer them to a paper towel-lined plate. Pick the sage leaves from the oil and add them to the plate with the sweet potatoes. Discard any remaining herbs in the oil. See note.

Prepare the whipped yogurt:

• Place the Greek yogurt in a bowl and use a hand mixer until smooth and creamy. Season lightly with salt. Transfer to refrigerator for 5 minutes. Whisk again right before serving.

Prepare the maple pomegranate sauce:

• Combine pomegranate juice and maple syrup in a small saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes.
• Spoon 2 tablespoons of the sauce into a small bowl. Add the cornstarch and whisk until a slurry forms. Pour the slurry into the pot and whisk until combined. Simmer for 5–6 minutes until thick and syrupy. Turn off the heat.

To serve:

• Spoon the yogurt into a serving platter and pile the sweet potatoes, shallot, and sage on top. Drizzle the thickened pomegranate sauce on top and finish with freshly minced parsley. If desired, drizzle a teaspoon of the confit oil on top. Enjoy!