Sweet Potato Mash With Rosemary & Yogurt (Video)
There is no way I could let the Thanksgiving recipes start to roll without incorporating some sweet potatoes into the mix.
The inspiration for the recipe came from a fun, little contest I’m doing with Oikos (plain Greek yogurt).
All the contestants had to come up with an appetizer, side dish, and dessert that of course incorporated their yogurt into the mix, which seemed easy enough, so off I went into my test kitchen (ok -that’s an exaggeration, this was more of a one shot deal).
Now, I don’t usually jump out of my seat to join in on a contest BUT since this one incorporated a product that I already use and enjoy, I figured why not take on the challenge and share my ideas with you guys!
And should you care to help me win, all ya need to do is pop on over here and vote for my recipes. Easy peasy;).
But enough with the pleading and back to the recipe.
The Greek yogurt seemed like an easy and sensible addition to these mashed sweet potatoes. It added a little extra creaminess and made for a lighter choice than the extra virgin olive oil that I would normally opt for.
They would make a great addition to your Turkey Day table and would also be delicious on a Tuesday night as a quick side.
If you should give the recipe a try and find yourself with any leftovers, try heating them up in a pan for breakfast so the edges get a little crispy and then top with an over medium egg. I think THIS may just be my favorite way to eat them.
Oh and did I mention you can vote here. Oh wait, I think I already said that;).
Sweet Potato Mash With Rosemary And Yogurt
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 3 lbs. sweet potatoes, peeled
- 1 tsp. extra virgin olive oil
- ½ onion, diced
- 2 cloves garlic, minced
- 1 tsp., fresh chopped rosemary
- 1/3 cup Dannon Oikos plain Greek nonfat yogurt
- Salt and pepper to taste
Cut sweet potatoes into bite sized chunks and steam in a steamer basket for 20-25 minutes or until the potatoes are fork tender.
While the potatoes are cooking, heat 1 tsp. of olive oil in a medium non-stick skillet and sauté your onions and garlic along with a pinch of salt for about 8 minutes or until fragrant and translucent.
In a medium bowl, combine steamed sweet potato chunks, onion and garlic mixture, rosemary, and Greek yogurt and season with salt and pepper to taste. Enjoy!
Makes 4 servings (3/4 cup each)
Calories: 150; Total Fat: 1.4g; Saturated Fat: 0.2g; Cholesterol: 1mg; Carbohydrate: 30.7g; Dietary Fiber: 4.8g; Sugars: 12.9; Protein: 4.7g