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 saut 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)