When there are so many flavored yogurts available at the supermarket—from blueberry to coconut to pomegranate—it may seem superfluous to make your own. But stay with me. All you need are two ingredients.
While fruit is the default flavoring for yogurt in the U.S., there’s tons of precedent for vegetable-boosted yogurts around the world, like Greek tzatziki (cucumber) and Persian borani-yeh laboo (beet). While sugary fruit mutes yogurt’s tanginess, vegetables add natural color, flavor, and seasonality.
The yogurt variety here is up to you. I like two percent for its middle-of-the-road richness, but whole-milk would be delightful and nonfat would work in a pinch if it’s all you’ve got.
This is one of our Big Little Recipes, our weekly column all about dishes with big flavor and little ingredient lists. Do you know (and love) a recipe that’s low in ask, high in reward? Let us know in the comments. —Emma Laperruque
sweet potatoes (12 to 14 ounces total), rinsed and patted dry
In This Recipe
Heat the oven to 450°F.
Add the sweet potatoes to a sheet pan (lined with parchment or foil, if you’d like, for less clean-up). Roast for 45 to 60 minutes, until a knife easily pierces the flesh.
Let cool until you can peel away the skin without burning your fingers. Throw away (or eat) the skin and add the sweet potato flesh to a food processor. Blend until completely smooth and silky. Let cool until room temperature (or speed things up by sticking in the fridge).
Stir the cooled sweet potato puree into the yogurt until blended. Store in the fridge.