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Prep time
10 minutes
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Cook time
45 minutes
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Serves
4-6
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 Jeanne McDowell
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Ingredients
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3
large sweet potatoes, cubed (540 g)
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6
cloves garlic (30 g)
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3-4
Tbsp olive oil (45-60 g)
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salt and pepper, as needed
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3/4 cup
Greek Yogurt (170 g)
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5 tablespoons
butter (71 g)
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1 tablespoon
fresh chopped rosemary (3 g)
Directions
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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.
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Transfer the potatoes and garlic to a large bowl, and use a handheld mixer to whip them with the Greek yogurt until smooth.
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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.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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