Author Notes: I'm always trying to find new ways to use sweet potatoes, because my boyfriend loves them. This was a success - the tanginess of the yogurt sort of brightened up the mash. —Erin McDowell
large sweet potatoes, cubed
Tbsp olive oil
salt and pepper, as needed
cup Greek Yogurt
tablespoon fresh chopped rosemary
- Toss the potatoes and garlic with the oil, salt, and pepper. Spread into an even layer on a baking sheet and roast in a 375 degree oven until tender and caramelized, about 30-45 minutes.
- Transfer the potatoes and garlic to a large bowl, and use a handheld mixer to whip them with the Greek yogurt until smooth.
- Melt the butter in a small saucepan, and add the rosemary. Let the butter rest until it is set. Top the warm potatoes with the butter.
- This recipe was entered in the contest for Your Best Root Vegetable Side
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side