5 Ingredients or Fewer

Sweet Potato Yogurt

March  7, 2021
5 Ratings
Photo by JULIA GARTLAND. PROP STYLIST: SOPHIE STRANGIO. FOOD STYLIST: DREW AICHELE.
Author Notes

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

  • Prep time 20 minutes
  • Cook time 1 hour
  • Serves 2 to 3 (doubles easily)
Ingredients
  • 2 sweet potatoes (12 to 14 ounces total), rinsed and patted dry
  • 1 cup Greek yogurt
In This Recipe
Directions
  1. Heat the oven to 450°F.
  2. 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.
  3. 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).
  4. Stir the cooled sweet potato puree into the yogurt until blended. Store in the fridge.

See what other Food52ers are saying.

  • Emrie Tomaiko
    Emrie Tomaiko
  • AntoniaJames
    AntoniaJames
  • Jennifer Manley
    Jennifer Manley
  • Martha Woodruff Rath
    Martha Woodruff Rath
  • Emma Laperruque
    Emma Laperruque
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

9 Reviews

Emrie T. March 7, 2021
Aw man this was so good. I was skeptical but the roasted sweet potatoes mixed with Siggis plain skyrr was to die for. It's also incredibly filling!
 
Pavlina October 30, 2020
I tried this and it is delicious! I used natural yogurt (not greek style) and I didn't add anything to sweeten it, and it's good on it's own. I usually have berries or fruit with plain yogurt and a sprinkle of granola for breakfast, but this is a nice change when there aren't a lot of seasonal berries or fruits. Will definitely make this again!
 
AntoniaJames October 23, 2020
I didn't care for this, after all. Fortunately, I made only half a batch, as it went directly into the compost bin. ;o)
 
Jennifer M. October 11, 2020
I really like this! It creates a lovely mild sweetness and a fun color. I mix it with granola and bananas and it's delicious. I like the change! And I'm happy to get some beta-carotene into my system as well.
 
Martha W. October 9, 2020
Can you add non-dairy yogurt to this (almond yogurt or coconut yogurt)?
 
Author Comment
Emma L. October 9, 2020
I bet that would be delicious!
 
AntoniaJames October 7, 2020
Looking forward to trying this. I find roasted sweet potatoes just too sweet, but I make a lot of Greek yogurt (so much protein!) using the outstanding milk delivered to my house weekly by our local dairy (milked on Monday AM, delivered Tuesday AM), so this promises to be quite a nice solution. ;o)
 
Author Comment
Emma L. October 9, 2020
Yum!
 
AntoniaJames October 23, 2020
I didn't like this, at all. I wanted to, and even had some homemade dukkah at the ready, to sprinkle on it. It just didn't work for me. Fortunately, I made only 1/2 the recipe, as it went into the compost bin. ;o)