Prep Time 15 min
Total Time 50 min
We mashed sweet potatoes with fat-free Greek yogurt, butter, brown sugar and Moroccan spices for a vegetarian side dish that you’ll want to make room for on the Thanksgiving table.
Recipe by Andrea Meyers
6 medium sweet potatoes, peeled and cut into 1-inch pieces (about 3 lb)
1 1/2 cups Greek Fat Free plain yogurt (from 3 containers, 6 oz each)
1/2 cup unsalted butter, softened
4 tablespoons packed brown sugar
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon ground cloves
2 tablespoons finely chopped fresh chives
1. Place sweet potatoes in 4-quart saucepan. Add water to cover. Heat to boiling. Reduce heat; boil gently (simmer) about 12 minutes or until tender.
2. Drain; return potatoes to pan. Add 1 cup of the Greek yogurt, the butter, 3 tablespoons of the brown sugar, the salt and remaining spices. Mash with potato masher until smooth.
3. In small bowl, mix remaining 1/2 cup Greek yogurt and remaining 1 tablespoon brown sugar until smooth.
4. Serve potatoes warm, topped with sweetened yogurt and chives.
“Sweet potatoes are always on our family table at Thanksgiving, and we like to add savory spices to balance the natural sweetness. This version with a Moroccan-style spice mix has lots of warm flavor. For a different taste, try an Indian-style spice mix with ginger, coriander and cumin.” – Andrea Meyers