Preheat oven to 300°F.

Prepare the sweet potatoes:

• Arrange sweet potatoes, shallots, thyme, and sage in a baking dish (I used 11x7). Avoid overlapping the sweet potatoes too much. Sprinkle with salt and pour oil over top until mostly submerged. It’s ok if some sweet potatoes are exposed but they should be mostly covered.

Bake the sweet potatoes:

• Bake uncovered for 1 hour 15 minutes or until the potatoes are very soft. Remove from the oven and set aside.
• Remove the sweet potatoes and shallots from the dish and transfer to a paper towel lined plate. Pick the sage leaves from the oil and add them to the plate with the sweet potatoes. Note: Discard any remaining herbs in the oil. The oil can be transferred to an airtight container and kept in the refrigerator for up to 4 weeks.

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 and the reduce heat and add agar-agar. Stir regularly until completely dissolved. Turn off the heat and let stand for 5 minutes to thicken.

To serve:

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