A side dish of Mashed Sweet Potatoes made with greek yogurt and a touch of brown sugar provide a tasty balance of complex carbohydrates, fiber, and protein.
If you know my blog, you’ll realize that this post is seriously lacking in the photo department. Normally I share quite a few photos when I post recipes, not only of the process but quite a few of the finished recipe along with my half eaten bite to demonstrate how good it was. There’s a serious lack of photos in this post because it happened to just be a regular old side dish that I made with dinner (pork chops, I believe) and I hadn’t planned on actually making a recipe post out of it. That is, actually, until I tasted it.
You see, I typically make my mashed potatoes with sour cream or buttermilk or even just butter and milk, but with this recipe I decided to add some plain greek yogurt instead. I thought the tang of the yogurt would go really well with the sweet potato and the addition of a little brown sugar and some spices would finish it off nicely. I was totally right. I remember saying to myself “nailed it” as I tasted it. Since the rest of dinner was hot and ready to serve, and one of my husband’s pet peeves is me delaying family dinner to take photos, I really just took the necessary shots to be able to post the recipe to the blog.
Sweet potatoes, full of fiber and vitamins, are so much better for you than your standard russet potato. Plus, this time of year they should be a staple on your weekly menu. When you add in greek yogurt to tie it all together, they really are guilt free. Enjoy!
- 4 yams (sweet potatoes), peeled and sliced
- 8 ounces plain greek yogurt
- 1 tablespoon brown sugar
- 1/2 teaspoon pumpkin pie spice
- salt and pepper, to taste
- Add sweet potatoes to a medium sized pot and cover with cold water. Cover with lid and heat on high to bring to a bowl. Reduce heat to a simmer and continue to cook until the potatoes are fork tender, about 15-20 minutes. Drain.
- Add remaining ingredients and mash to blend well. Serve hot.